Bibliograph

Fermented vegetables, creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes, Kirsten K. Shockey & Christopher Shockey ; photography by Erin Kunkel

Type

Label

Fermented vegetables, creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes, Kirsten K. Shockey & Christopher Shockey ; photography by Erin Kunkel

Language

eng

Bibliography note

Includes bibliographical references (pages 360-368) and index

Index

index present

Literary Form

non fiction

Main title

Fermented vegetables

Nature of contents

bibliography

Oclc number

863195063

Responsibility statement

Kirsten K. Shockey & Christopher Shockey ; photography by Erin Kunkel

Sub title

creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes

Summary

A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits

Classification