Ferment Your Vegetables : A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

**Ferment Your Vegetables for Flavor, Health, and Fun!** Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia--and are rightfully reclaiming their place at our daily table. The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it's quite easy once you learn just a few basic concepts. In __Ferment Your Vegetables__, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required. Using only veggies, a few spices, and a glass jar, here's just a small sampling of recipes you could start making today: -Zucchini Bread Pickles -Curried Cauliflower Pickles -Pint of Pickled Peppers -Simplest Sauerkraut -Ginger Beet Kraut -Green Bean Kimchi -Wild Fermented Tomato Sauce -Bullseye Beet Kvass __Ferment Your Vegetables__ will make beginners wonder why they didn't start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train! Unhealthy, boxed foods, long shelf-life but void of nutrients? Get real! Get fermenting! Brine is the new black. Fermented foods have taken the world by storm, because it's healthy eating and real food. If you want to get some traditional food into your diet, fermented vegetables are some of the most versatile and tasty. They're also one of the first things most home cooks learn to ferment, and the process can easily become addicting. Once you open that first jar of bubbly kraut or kimchi, you'll be hooked! Like many other forms of preserving, however, guidance is required in order to make a safe and flavorful product. Ferment Your Vegetables guides readers on how to naturally ferment vegetables using simple methods and equipment. In just a few simple steps, you can make batches (however large or small you like) of pickled carrots, minty radishes, zingy krauts, and more. Amanda Feifer , founder of the popular website phickle.com, provides you with about 90 step-by-step recipes. Your ferments will have you eating delicious and natural vegetables the whole winter through--unless you're kind enough to share! Cover 1 Title 5 Dedication 7 Contents 9 Introduction 10 PART I: GETTING STARTED WITH FERMENTATION 11 PART II: SMALL-BATCH LACTIC ACID FERMENTATION 39 Chapter 1: Pickles 41 Chapter 2: Kraut 73 Chapter 3: Kimchi 103 Chapter 4: Sauces, Salsas, and Condiments 129 Chapter 5: Kvass 143 PART III: ALTERNATIVE APPROACHES TO VEGETABLE FERMENTATION 157 Chapter 6: Fermenting in Crocks 159 Chapter 7: No-Salt-Added Ferments 179 Chapter 8: Tsukemono, Sun Pickles, and Other Paths to Cultured Vegetables 189 Resources 201 Appendix 202 Bibliography 204 Acknowledgments 205 About the Author 206 Index 207 A 207 B 207 C 207 D 208 E 208 F 208 G 208 H 208 I 208 J 208 K 208 L 209 M 209 N 209 O 209 P 209 Q 210 R 210 S 210 T 210 V 210 W 210 Z 210 "In "Ferment Your Vegetables", author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time"-- Provided by publisher The idea of fermenting vegetables at home can be intimidating, but learning a few basic concepts will make it easier. Feifer shows you how to create traditional fermented food at home, using only simple ingredients and a little time Fermented food introduced essential probiotics, enzymes, and minerals to your body, and is easier to do at home than you may think!