Fermented Vegetables

Love this book! There are so many recipes to look through, and it's well organized. If you're insecure about fermenting, I definitely recommend this book. If you just want some recipe inspiration, this is a great resource.I use this book mostly for inspiration, then do a little research on the side as well regarding fermentation times. Mostly because they recommend fermenting sauerkraut for about a week, but it's actually pretty common to ferment it for a month. There's nothing wrong with doing a shorter ferment, but the different suggestions for time might be a little confusing to those new to fermenting.That aside, I think this is an amazing book for people new to fermenting or those who have an interest in it. Not only does it have detailed recipes, it explains the process, and best of all has images of what's normal in a ferment, and what's not. I gifted this book to someone who was nervous about the process (because nobody wants food poisoning!) and it made them feel so much more confident.

Excelente libro, muy buenas recetas, excelente contenido. Gracias!

Great book easy to follow recipes

'E un libro fantastico. Facile da seguire, bellisime immagini. Lo consiglio a tutti gli appassionati della alimentazione naturale e sana.

My interest in fermentation comes alongside 'gut' data and books, suggesting fermentation can naturally improve the bacteria in our intestines with health implications. I looked at similar publications but this book is comprehensive and understandable. Step by step, it explains the fermentation process, what to do and what can go wrong with expert remedies. As a novice, I showed this to my 92 year old mother who knows these basic processes from her war experiences. Innovation was discussed. We agree, (no arguments from me), with my mother telling me there are different ways of skinning a cat. We concurred on the healthier options. A slight problem is with the quantities, not with the ingredients. Following the authors' advice with recipes that are clear and explanatory, with tips and potential pitfalls listed in a one-to ten formula. Making quarts of products and storage in a fridge is beyond my storage capacity. Alternatives ways of preservation are welcomed. Cutting sizes is, however, feasible but fridge space can be a problem. Having said that, the sauerkraut, onion chutney and rhubarb I have made so far are delicious and produced, even for a hand-fisted cook. My family are predators for this, the ultimate praise and drives me to keep on after retirement. I don't have a vegetable garden but do have an excellent greengrocer and local farmers' markets. A marvellous book,that will engage my have-a go approach, ( reminds me of Pickles), in retirement. Well- illustrated and recommended.