Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

My interest in fermentation comes alongside 'gut' data and books, suggesting fermentation can naturally improve the bacteria in our intestines with health implications. I looked at similar publications but this book is comprehensive and understandable. Step by step, it explains the fermentation process, what to do and what can go wrong with expert remedies. As a novice, I showed this to my 92 year old mother who knows these basic processes from her war experiences. Innovation was discussed. We agree, (no arguments from me), with my mother telling me there are different ways of skinning a cat. We concurred on the healthier options. A slight problem is with the quantities, not with the ingredients. Following the authors' advice with recipes that are clear and explanatory, with tips and potential pitfalls listed in a one-to ten formula. Making quarts of products and storage in a fridge is beyond my storage capacity. Alternatives ways of preservation are welcomed. Cutting sizes is, however, feasible but fridge space can be a problem. Having said that, the sauerkraut, onion chutney and rhubarb I have made so far are delicious and produced, even for a hand-fisted cook. My family are predators for this, the ultimate praise and drives me to keep on after retirement. I don't have a vegetable garden but do have an excellent greengrocer and local farmers' markets. A marvellous book,that will engage my have-a go approach, ( reminds me of Pickles), in retirement. Well- illustrated and recommended.

I have been fermenting for about a year now. I started as most people probably do with Kefir and basic sauerkraut.. But I was keen to try other ferments.This booked was recommended to me as a way to get more recipes, and I had seen pictures of peoples ¨creations¨ that they had taken from this book and they looked fascinating.So I treated myself to this.There are a few chapters at the beginning about fermenting, and the benefits that fermenting should offer and the 3 different main techniques. This is an interesting introduction.I have tried 2 of the recipes and they are straight froward and easy to follow. They are currently bubbling away in my cupboard.Overall I would recommend this.If you found this helpful, please click yes

The book gives a great overview of the process of fermenting and a very down to earth approach to the required equipment (needed vs "nice to have"). The authors anticipated and answers many questions someone new to fermenting might have. Individual steps in the process are well-illustrated and easy to follow, which is always nice. It is also great to see it acknowledged that some things (e.g. fermentation time) will differ on the circumstances and that there is no one rule to fit all circumstances.All in all, I think this is currently the best book on the market for anyone new to fermenting. I got it because I used to help my grandmother ferment various vegetables but couldn't remember the details - and it is 2020 and I already know how to make sourdough bread, so this was the next best thing. It is *very* American, if you are looking for traditional European recipes, you won't find them in there (with the exception of Sauerkraut and Blaukraut). Not a negative, just something to be aware of. The measurements are also very American and in some places and the suggested percentages don't line up with the actual percentages in the recipe. It would have been nice to see these translated for the British and European market. Bring your calculator and remember that a US gallon is different to an Imperial gallon.I currently have the Blaukraut and Lemon-Dill Sauerkraut bubbling in the kitchen - we'll see how it turns out!

I've had a few half-hearted attempts at fermenting, initially after reading the Nourishing Traditions book and then Wild Fermentation, but neither really gave me the information or inspiration I needed. This book is entirely different and give so much helpful information, step-by-step guides and photos, plus ideas and recipes for nearly every fermentable vegetable. Trouble shooting and great ideas on equipment needed too. It sticks to covering just vegetables, which is again just what I needed. Already have a lovely Sauerkraut in the fridge and now Sprout Kraut fermenting well. Very happy with my purchase!

This book brims over with inspiration and energy of the author whose obvious love of ferments,home,good food and life shines through. Informative,clear and never dull. This is the only book you could ever want on this topic. I am hooked. Best buy in a long time. Am having to resist making every recipe as I read it. Buy this book !!!

A wide selection. I look forward to making some.

I got this kindle book thinking that it would not meet my expectations and I was damn right: it’s MUCH better than anything I could’ve expected. The authors style is fun and extremely informative, they ooze out as much passion about fermenting vegetables as fermented veggies exude brine! Tonnes of recipes and ideas, little anecdotes and stories. I thoroughly enjoyed reading it and it’s now hands on time!!

Goodness me. I bought this for my husband after we started struggling with all our allotment veg. I’m not sure of it was a brilliant move or my biggest mistake. Months on and I have fermented veg everywhere! Everything has tasted wonderful but he spends all his time not wining and dining his gorgeous wife, but salting and rinsing kilo after kilo of veg and then packing into jars and showing them off to anyone and everyone that will listen! Not a meal goes but that we don’t put a couple spoons of something fermented on our plates to go with our meal. I’m pretty sure I saw him add some to his yoghurt the other day…