“Don’t think of vegetable fermentation as drudgery suitable only for the DIY homesteader,” Kirsten Shockey, co-author of Fermented Vegetables says. “It is ready-to-go convenience food — fresh tasty salads and condiments are in your refrigerator just waiting for you to add them to your meals.” That captures exactly the balance of science, beauty and tastiness food fans will find in Fermented Vegetables by Kirsten and Christopher Shockey. Kimchi is having its moment, but the possibilities of home fermentation stretch far beyond that, encompassing everything from simple pickles and spicy sauces to more advanced fermenting techniques. You’ll also find composed recipes in which you can use your new preserved foods, delicious dishes like the Northwest Gingered Carrot Cake (recipe after the link for you to try at home), Fish Tacos, Kraut Balls, Kimchi Latkes, cocktails and more (plus all the condiments, pickles and toppings you could ever dream of).
Kirsten Shockey shared with us her top tips for getting started fermenting foods at home: