Fermented Vegetables

Fermented Vegetables

  • $24.95
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Fermented Vegetables

Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

by Kirsten K. Shockey, Christopher Shockey

We have found this book very easy to follow in creating our first fermented vegetables. See our blog post about making our very first batch of Sauerkraut with the recipe and tips found in this book! This comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. You will learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Book details

  • Price: $24.95
  • Size: 8 x 9
  • Pages: 376
  • Format: Paperback
  • ISBN: 9781612124254

Author - Kirsten K. Shockey

Kirsten K. Shockey is the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.


Author - Christopher Shockey

Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.