Fiery Ferments

Fiery Ferments

  • $24.95
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Fiery Ferments

70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

by Kirsten K. Shockey, Christopher Shockey
Foreword by Darra Goldstein

Just think, making your own hot sauces and fiery condiments in your own kitchen, maybe even with your own homegrown ingredients. Sound like fun? It is! We have used both of Kirsten and Christopher's Fermenting books and found them to be very easy to follow, with many great recipes. If you want to get into fermenting, these books are a great start!

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

Book details

  • Price: $24.95
  • Size: 8 x 9
  • Pages: 272
  • Format: Paperback
  • ISBN: 9781612127286
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.