Christopher and Kirsten Shockey have been successfully
homesteading in Oregon for more than a decade. Fermented
Vegetables sets out to answer the three questions most
often raised in the classes they give:
"What are the secrets to making a great batch?
Which veggies play well together in the crock and which
just shouldn't be fermented?
Because probiotic foods are so good for us, how can we
enjoy them with every meal?"
FERMENTED VEGETABLES is not just just a collection of
recipes, but a detailed and thoroughly illustrated
instruction manual for preserving more than 60 different
vegetables, herbs and spices with the ancient art of
brine pickling and fermenting. A calm discussion of the
danger signs for batches which might go 'off' as well as
tips for making sure they don't adds a feeling of a
safety net for those cooks perhaps a bit less
adventurous. Although the benefits of adding home-
fermented foods to your diet are laid out clearly , there
is no sense of evangelical conversion, Kirsten and
Christopher Shockey aren't trying to change your life,
just offer another way to add value to food you prepare
yourself.
Speaking of recipes, the Shockeys include not just
recipes for fermenting the items (gingered pickled
carrots, for example) but for using the results of your
endeavors in recipes ranging from appetizers and
cocktails through dinner (the grilled chicken with
fermented sweet potatoes sounds kinda good) and even
things like sauerkraut macaroons. Yes, there are a few
dessert recipes included. Whether or not I choose to
prepare any of the recipes (although the pickled turmeric
is appealing) I completely enjoyed learning how it all
works and perusing the beautiful photos.
Fermented foods are a delicious, healthy addition to any
diet, including the Paleo diet. They're full of nutritious
bacteria and probiotics that aid in digestion and boost
the immune system. A classic preserving method, the laco-
fermentation process yield nutrient-dense live foods
packed with vitamins, minerals, enzymes -- and flavor! --
and is easy enough for complete beginners. This guide
includes in-depth instruction for making kimchi,
sauerkraut, and pickles and then offers more than 120
recipes, using the same basic methods, for fermenting 64
different vegetables and herbs.
You'll discover how easy it is to make dozens of exciting
dishes, including pickled Brussels sprouts, curried golden
beets, carrot kraut, and pickled green coriander. The
recipes are creative, delicious, and healthful, and many
of them can be made in small batches -- even just a single
pint.
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