The best
Seasonal Cooking books:
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The best of Seasonal Cooking books by number of unique Reddit comments:
![Flour + Water: Pasta [A Cookbook]](https://m.media-amazon.com/images/I/61v0tEpKy9L._SL500_.jpg)
![Notes from the Larder: A Kitchen Diary with Recipes [A Cookbook]](https://m.media-amazon.com/images/I/51H7+CZ8ePL._SL500_.jpg)
![The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook]](https://m.media-amazon.com/images/I/61cS8XjLcZL._SL500_.jpg)
Top Reddit reviews mentioning Seasonal Cooking books:
The difference between what you typically find in the US and what you had here is the actual fermentation process. The original sauerkraut gets the taste from the fermentation process, as is written in the excellent recipe by u/FatBoy_87. I would advise you to follow this recipe and yes, it will take a week to develop true flavor.
Btw: loads of other veggies greatly ferment. Fermentation is kind of fashionable these days, Noma f.e. is very famous for its use of fermented product. If you are interested in this, this is an excellent book:
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
Your best bet would be to learn about fermentation like what they do at Noma
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_api_glc_fabc_ClwaGb87BRH4Z
"Grant me strength...or let me find it within myself"
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https://www.amazon.ca/Edible-Medicinal-Plants-Canada-MacKinnon/dp/1772130028
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My favourite tome of knoweldge around here for the green aspect.
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As for overstepping...heheh!!! I dont think you'd have to wait long to find out if you do.
The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.
Six Seasons: A New Way with Vegetables is an absolutely fantastic vegetable cookbook, if the dishes contained within don't change her mind, nothing will.
Are you doing quick pickling with vinegar or lacto-bacillus fermentation? Because those are a bit different. I like pickled stuff but I'm a much bigger fan of wild fermentation. This is a pretty good manual and primer, if you're new to it. Though most standard vegetable ferments are incredibly straightforward. You just gotta get the salt concentration correct and keep it anaerobic.
Honestly, the chef prob has their own recipe or lifted one from the NOMA guide to Fermentation.
Chefs know how to make good pickles, but often will go a little out of the box to make them unique and distinct from store bought. In places I’ve eaten/worked, pickle plates are a combination of different items that have been picked in different ways - meaning you’re getting multiple flavor profiles if you just eat them all together.
Whenever I order a house pickle plate (I.e. whenever I see one on a menu) I eat each item separately to see how they have been pickled. Keeps the flavors bright and doesn’t allow other pickled items to bully the flavor of others.
You can view it in the Amazon sample and also read the introduction.
Fermentation is a journey, for sure. There was a bit more that went into this prep, as I assumed knowledge of how one ferments foods.
Black garlic is essentially aged regular garlic, so "fresh" black garlic is regular garlic that has undergone the Maillard reaction--the same thing that makes steaks turn brown. I accomplished this by vacuum-sealing the bulbs of garlic, then putting them on a trivet in a slow-cooker on the keep warm setting for a month.
The peppers were fermented in a brine of 2-3% of the pepper's weight (I don't recall the exact measure) of kosher salt and then weighed down with fermentation weights to ensure the peppers stayed below the waterline. This may have been excessive, as I was using a fermentation vessel with an airlock, but better safe than sorry. I started and finished this fermentation on the same day as the black garlic.
It also goes without saying that everything has to be sanitized so that you don't accidentally poison yourself or others.
If you're looking to start a journey into fermentation, you can probably get better advice by reading a couple of books or even watching a few YouTube videos. A lot of people, including myself, learned quite a bit from The Noma Guide to Fermentation, so that might be a good place to start.
I can’t recommend Six Seasons: A New Way With Vegetables enough! Vegetable dishes arranged by what’s in season, makes vegetarian cooking so practical.
Magnolia Table cookbook has a really awesome recipe for Tortilla Soup that rivals what I’ve had in restaurants around here. 😊
The Noma Guide to Fermentation goes about as deep into the experimental depths of fermenting as anyone has gone, and the results are pretty mind-blowing.
Catch and Kill by Ronan Farrow. Pretty dark stuff, but extremely well written.
Also flipping through The Noma Guide to Fermentation once in a while when Catch and Kill gets too heavy.
I'm not the OP, but there are some recipes for stuff like this in The Noma Guide to Fermentation. A quick search shows that the Peaso recipe from that book is relatively popular.
I just got this book and i love all the colour photos to identify wild plants in my area. (eastern canada).
Learn to forage. This book and others in the series are SO useful.
Edible and Medicinal Plants of Canada https://www.amazon.ca/dp/1772130028/ref=cm_sw_r_apan_i_NVGY393QH9PAQ5V7NYTA?_encoding=UTF8&psc=1
This book is from noma. Noma won #1 restaurant in the world multiple times. Their head chef gives much of the credit for their win as number 1 restaurant in the world to their fermentation master'.
This is a collection of recipes from that fermentation master.
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) https://www.amazon.com/dp/1579657184/ref=cm_sw_r_apan_glc_i_2J52T0ZSJYFZ93CZXBZN
An interesting note; if you can brew it into a tea, you can make it into a 'kombucha'.
Mushrooms, herbs, even cannabis.
Jun is just one of many potential phenotypes.
Not sure where you live, but this is the largest collection of knowledge of First Nations people and all they knew regarding wild plants. Many of which have medicinal properties.
https://www.amazon.ca/Edible-Medicinal-Plants-Canada-MacKinnon/dp/1772130028
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You may find it interesting and informative.
I have a copy that travels with me on my walkabouts.
if you havent already heard about this book. I would give it a look.
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
For all things fermentation its an interesting read. Shows you what's possible. I started with jars and still have some on standby. But the bags make things dead easy and I feel better about the safety. not that the jars were too difficult.
shop around for airlocks. You don't necessarily need to submerge everything if it's a low oxygen environment but yea, the above combo is gonna be about 50/50. That said - keep at it. This is a life long hobby that's worth all the time you spend learning.
This for example is worth every penny and will give you tons of new ideas: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/
Noma guide mentioned carrot juice kombucha, I made it once and used it as a base for a bloody mary. So good. Or Koji fermented roasted chicken wings, strained and then added to toasted cashews? The book does a great job of giving you enough of the basic science to venture off on your own. Good luck.
https://www.amazon.ca/Edible-Medicinal-Plants-Canada-MacKinnon/dp/1772130028
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I have this book, the tome of knowledge...
Not specifically GF, but Six Seasons from Joshua McFadden is fantastic. Every recipe I've made from this book is delicious. Highly recommend!
I actually find it easier than canning realistically. You can start off by doing some really simple ferments with lacto-fermentation vegetables (simple things like pickled onions and pickles) before jumping unto more complex styles like koji, garums, and shoyu. All these require is a vessel, water, salt, and your item of choice.
As for reading materials, I’d start with The NOMA Guide to Fermentation which is the brain child of Rene Redzepi’s NOMA restaurant’s fermentation specialist David Zilber. The guide will walk you through simple to complex recipes all the while providing in depth instructions and ideological ways to use your ferments. It’s a very nice book and has a lot of good information. I’d also spend some time learning in the r/fermentation subreddit; there’s a lot of qualitative information there that can help you learn instead of having to experience the errors in your own trials.
I got mine used off amazon and it’s just called the Beer Making Book. Has 52 seasonal recipes
Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes for Small Batches https://www.amazon.com/dp/0307889203/ref=cm_sw_r_cp_api_i_FHAtDbB8PRMN9
Done in the style of the restaurant Noma. The head chef's released a book on how they make a lot of the dishes.
Essentially the food is salted and vacuum sealed; no loss of flavour into a brine.
Highly accessible and worth a read. Amazon link is below or who knows what you might find with a half decent Google..
The Noma Guide to Fermentation (Foundations of Flavor) https://www.amazon.co.uk/dp/1579657184/ref=cm_sw_r_cp_apa_i_X1uEDb72MSPSE
I have this book and can recommend it: https://www.amazon.com/Food-Jars-Preserving-Batches-Year-Round/dp/0762441437/ref=sr_1_5?dchild=1&keywords=small+batch+canning&qid=1595436980&sr=8-5
But if you go over to amazon and search "small batch canning" there are others.