Ferment Your Vegetables

Ferment Your Vegetables : A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

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Ferment Your Vegetables for Flavor, Health, and Fun!Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia--and are rightfully reclaiming their place at our daily table.The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it's quite easy once you learn just a few basic concepts. In "Ferment Your Vegetables," author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.Using only veggies, a few spices, and a glass jar, here's just a small sampling of recipes you could start making today: Zucchini Bread PicklesCurried Cauliflower PicklesPint of Pickled PeppersSimplest SauerkrautGinger Beet KrautGreen Bean KimchiWild Fermented Tomato SauceBullseye Beet Kvass"Ferment Your Vegetables" will make beginners wonder why they didn't start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train!show more

Product details

  • Hardback | 208 pages
  • 191 x 235 x 18mm | 794g
  • Gloucester, United States
  • English
  • 1592336825
  • 9781592336821
  • 50,848

About Amanda Feifer

Amanda Feifer writes about food fermentation of all kinds on her blog, Phickle.com and penned the cookbook "Ferment Your Vegetables" (Fair Winds Press, October 2015). When she's not concocting crazy vats of bubbly things in the kitchen or ranting against the use of anti-bacterial soaps, she's doing what she loves most: teaching people to make their own fermented foods, from kimchi and kefir to kombucha and koji.show more

Review quote

"There have been a lot of cookbooks on fermentation and pickling that have come out in the past few years, but this one feels like it adds something new to the conversation - new vegetables I've never thought about pickling, new combinations of spices and seasonings I've never thought to try, and new ideas for using these fermented veggies every day." - "TheKitchn.com"show more