Cookbook Recommendation: Fermented Vegetables
Midst the current artisanal food movement, fermented foods have established themselves as a new culinary mainstay. Kristen K. and Christopher Shockey’s new book, Fermented Vegetables, is excellent for those keen on learning about the preserving process, and making pickled fare such as kimchi at home. With beautiful, in-depth visual guides for over 60 vegetables and herbs, the Shockies will teach you how to make cabbage kimchi, radish kimchi, and even escarole and arugula kimchi. And while intimidating to not only venture into a new cooking technique, but also new cuisines, you will find the book to be encouraging every step of the way. The authors have also pioneered sublime recipes that allow you to make use of your newly fermented veggies. So grab some jars, tons of salt, and fresh veggies. At $25, Fermented Vegetables will be one of your most exciting buys yet. Soon you’ll be unlocking all the new, unimagined, deep flavors of fermented produce.