A previous edition of this book [2014] was published under the title: Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes. Includes bibliographical references and index.
Summary:
"This new edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world"-- Provided by publisher.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.