Fermented vegetables : creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes
(Book)

Book Cover
Average Rating
Author
Shockey, Kirsten,
Contributors
Shockey, Christopher, author.
Kunkel, Erin, photographer.
Published
North Adams, MA : Storey Publishing, [2014].
Physical Desc
375 pages : color illustrations ; 23 cm.
Appears on list
Pickles, Preserves, and Jams
Status
On Shelf
North Valleys Library - Adult Nonfiction
664.024 SHOCKE 2014
1 available
Sparks Library - Adult Nonfiction
664.024 SHOCKE 2014
1 available

Description

Loading Description...

Also in this Series

Checking series information...

Copies

LocationCall NumberStatus
North Valleys Library - Adult Nonfiction664.024 SHOCKE 2014On Shelf
Sparks Library - Adult Nonfiction664.024 SHOCKE 2014On Shelf

More Like This

Loading more titles like this title...

Subjects

LC Subjects
Canning and preserving.
Cookbooks
Fermented foods
Vegetables -- Preservation.

More Details

Published
North Adams, MA : Storey Publishing, [2014].
Format
Book
Language
English

Notes

Bibliography
Includes bibliographical references (pages 360-368) and index.
Description
"Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting with more than 60 fresh vegatbles, herbs, and even a few fruits. In addition to 140 recipes and suggestions for an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal." -- P. [4] Cover.

Borrower Reviews

Published Reviews

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Shockey, K., Shockey, C., & Kunkel, E. (2014). Fermented vegetables: creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes . Storey Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Shockey, Kirsten, Christopher, Shockey and Erin, Kunkel. 2014. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes. Storey Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Shockey, Kirsten, Christopher, Shockey and Erin, Kunkel. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes Storey Publishing, 2014.

MLA Citation, 9th Edition (style guide)

Shockey, Kirsten,, Christopher Shockey, and Erin Kunkel. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes Storey Publishing, 2014.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Loading Staff View.