There are many benefits of eating fermented vegetables – it aids digestion, supports the immune system, has enhanced vitamins B and C, and it doesn't use chemical preservatives. However knowing how to ferment may be a daunting prospect for those new to it. Fermented Vegetables by Kristen K. Shockey and Christopher Shockey, approaches fermenting in a clear, no fuss way.
The book breaks down the different vegetables that are perfect for fermenting, firstly helping you to master sauerkraut, and then pickling in brine, before moving onto an A to Z of the vegetables you could be storing in your cupboards. Whether it's asparagus, beets, celery, mushrooms, spinach or turnips, Fermented Vegetables teaches you how to utilise different vegetables, with step-by-step sections dedicated to showing you how to ferment your favourites and what you need to make your hobby grow.
Offering creative recipes for fermenting 64 different vegetables and herbs, Fermented Vegetables will help you incorporate more vegetables with a twist into your meals, and make a novice an expert at fermenting in no time.
Fermented Vegetables by Kristen K. Shockey and Christopher Shockey, published by Storey, is available to buy from www.storey.com, RRP £16.99.