What is Reddit's opinion of
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes?
From 3.5 billion Reddit comments
15 reviews of this product found across Reddit:
It's a recipe out of Fermented Vegetables. You basically make chimmichurri as usual except instead of vinegar, you ferment it. And you don't add oil until you serve it.
My wife is using recipes from a book called, Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey.
There are tons of recipes for different krauts, but she like the basic naked kraut.
This is the book on Amazon: https://www.amazon.ca/Fermented-Vegetables-Creative-Fermenting-Chutneys/dp/1612124259/ref=asc_df_1612124259/?tag=googlemobshop-20&linkCode=df0&hvadid=292951821317&hvpos=&hvnetw=g&hvrand=7160782588753962029&hvpone=&hvptw...
IDK if you’re the book type but this:
Doesn’t dive super deep into heavy calculations and the like but gives you info in a layman’s term. Good starter book. 😎
You're welcome.
You will know. It will not smell good, and it will not taste good. If unsure, taste it but don't chew or swallow. Spit it out if it doesn't taste good, then rinse your mouth out with water.
Keep it submerged in a salty brine, and you're golden. I've only thrown away a couple of fermentation projects over the years; celery does not ferment well; it ended up slimy and gross.
Some people like sauerkraut that's sat on the counter for months.
Check out this book: https://www.amazon.com/dp/1612124259/ref=cm_sw_r_cp_apa_fabc_80NT864T3R9HTPYXWF21
It goes into the history and science behind lacto fermented foods, which is the easiest kind of fermented food to start with. Sauerkraut, kimchi, and more fall under that umbrella. Lacto refers to the bacteria that thrives in salty, anaerobic conditions.
Good luck on your new journey!
Oh, snap- I forgot to mention in my first post that the current ferments I'm eating are from Cultured pickle shop in Berkeley, Ca. I do my own too, but all my shit is in a pod still coming to me. If you are looking to get into home fermentation, I HIGHLY recommend this book.
The ferment veg book says it works better using dried mushrooms. We're yours fresh?
From what I've read and fermented myself, the rule is "Submerge in brine and all will be fine."
This book is amazing for exact recipes and creativity, highly recommended!
Someone mentioned Sandor Katz's book "The Art of Fermentation", which is basically the bible of fermentation. However, it reads more like a textbook - a reference manual to consult from time to time. If you're looking for something a little more modern with nice pictures and great recipes, I'd recommend these - I own both, and have tried several of the recipes with very tasty results.
https://smile.amazon.com/dp/1612124259/
https://smile.amazon.com/Fiery-Ferments-Stimulating-Fermented-Condiments/dp/1612127282/
Suggestion: On the Wiki page, maybe add Fermented Vegetables?
Jesus that is a long link. Fermented Vegetables.... Kirsten and Christopher Shockey.
I picked up the following books.
Fermented Vegetables <- No real hot sauce recipes but a lot of info on ferments
and Fiery Ferments <- same authors but all about spicy ferments
Only through the Feremented veggies book right now but stoked to read the Fiery ferments.
Yeah I'd also pick up their first book Fermented Veggies. It goes into more details about the fermentation process and the various styles of ferments. I'm actually reading through it now. I have yet to get to the Fiery Ferments book yet.
I'm just going to copy-and-paste my reply to another, similar comment below. I'll add this: saying I should share the recipe with you because you're not going to buy the book is like saying the store should let you steal a candy bar because you weren't going to buy it anyway. Also, people have been doing lots of things for thousands of years, building on or borrowing from folks that came before. And yet, people still pay good money to go to college so they can learn those things.
> I agree with you given my experience with most cookbooks, especially vegetarian ones. Sometimes even the damned pictures are the same. And I'll agree they didn't "invent" New York deli-style pickles. > > That said, <em>Fermented Vegetables</em> isn't really a cookbook. Consider it an instruction manual. It covers everything you need to know to get started fermenting, troubleshoot when things go wrong, and also provides a few fermentation recipes for 64 different vegetables. I have a fair number of books on fermentation, and this one continues to be my go-to (it, and their second book Fiery Ferments). I also can't say I've seen a lot of overlap between it and the others. > > As for copyrighting recipes, I have mixed feelings. Certainly no one can claim to have invented most recipes—at best, they've given them their own spin. And if all they're doing is collecting easily-found recipes into a book and hitting the proverbial publish button, they probably don't deserve much in the way of credit. However, if someone took copious amounts of time to research and collect a bunch of knowledge of any type (i.e., not just recipes), they should probably be somehow compensated for it. So while the recipe in question may be common knowledge, it came from a well-researched book full of information that ranges from everyday to obscure. If I share this recipe, where do I stop? Should I share their very specific recipe for eggplant pickles (which were terrible, in case you're wondering :D) as well? I don't know. So my stance is to simply not share any recipes from any cookbook unless the authors have already done so, or the book itself is out of print or obviously comes from a copy mill. YMMV.
Spontaneously, I use the recipes from this book. I'm a novice, really. Ive only fermented peppers once.
Popular alternatives to Fermented Vegetables: Creat...
Ball Complete Book of Home Preserving
The Art of Fermentation: New York Times Bestseller
