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

Shockey, Kirsten K., Christopher Shockey

North Adams, 2014

By Storey Publishing
$20.00
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Details

Card covers, 375 pages, 8x9 in, [20x22.5 cm]. Colour photographs.
Condition

Label affixed to rear cover. Covers lightly creased and rubbed.
Notes

A guide to the art and technique of lacto-fermentation as a method of preserving vegetables and herbs. The volume covers foundational practices for preparing sauerkraut, kimchi, brined pickles, and fermented condiments, with instructions applicable to vegetables and herbs. Includes 140 recipes.
ISBN

9781612124254
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