---
product_id: 47935014
title: "Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes"
price: "396 Lei"
currency: RON
in_stock: true
reviews_count: 13
url: https://www.desertcart.ro/products/47935014-fermented-vegetables-creative-recipes-for-fermenting-64-vegetables-and-herbs
store_origin: RO
region: Romania
---

# Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

**Price:** 396 Lei
**Availability:** ✅ In Stock

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- **What is this?** Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- **How much does it cost?** 396 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/47935014-fermented-vegetables-creative-recipes-for-fermenting-64-vegetables-and-herbs)

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## Description

Buy Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Illustrated. by Kristen Shockey (ISBN: 9781612124254) from desertcart's Book Store. Everyday low prices and free delivery on eligible orders.

Review: Comprehensive Fermentation Cookbook - 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.
Review: Informative and easy to follow - I have been fermenting for about a year now. I started as most people probably do with Kefir and basic sauerkraut.. But I was keen to try other ferments. This booked was recommended to me as a way to get more recipes, and I had seen pictures of peoples ¨creations¨ that they had taken from this book and they looked fascinating. So I treated myself to this. There are a few chapters at the beginning about fermenting, and the benefits that fermenting should offer and the 3 different main techniques. This is an interesting introduction. I have tried 2 of the recipes and they are straight froward and easy to follow. They are currently bubbling away in my cupboard. Overall I would recommend this. If you found this helpful, please click yes

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 445,457 in Books ( See Top 100 in Books ) 34 in Preserving Food 3,181 in Home & Garden (Books) |
| Customer reviews | 4.6 4.6 out of 5 stars (3,427) |
| Dimensions  | 21.84 x 2.38 x 22.73 cm |
| Edition  | Illustrated. |
| ISBN-10  | 1612124259 |
| ISBN-13  | 978-1612124254 |
| Item weight  | 1.05 kg |
| Language  | English |
| Print length  | 368 pages |
| Publication date  | 22 Oct. 2014 |
| Publisher  | Storey Publishing |

## Images

![Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes - Image 1](https://m.media-amazon.com/images/I/4169m18qW+L.jpg)
![Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes - Image 2](https://m.media-amazon.com/images/I/41FjIrsrGxL.jpg)
![Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes - Image 3](https://m.media-amazon.com/images/I/41lggm-jmlL.jpg)
![Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes - Image 4](https://m.media-amazon.com/images/I/41nkyX1gieL.jpg)
![Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes - Image 5](https://m.media-amazon.com/images/I/51LFCSsWdeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Comprehensive Fermentation Cookbook
*by A***) on 16 May 2015*

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.

### ⭐⭐⭐⭐⭐ Informative and easy to follow
*by F***S on 22 April 2017*

I have been fermenting for about a year now. I started as most people probably do with Kefir and basic sauerkraut.. But I was keen to try other ferments. This booked was recommended to me as a way to get more recipes, and I had seen pictures of peoples ¨creations¨ that they had taken from this book and they looked fascinating. So I treated myself to this. There are a few chapters at the beginning about fermenting, and the benefits that fermenting should offer and the 3 different main techniques. This is an interesting introduction. I have tried 2 of the recipes and they are straight froward and easy to follow. They are currently bubbling away in my cupboard. Overall I would recommend this. If you found this helpful, please click yes

### ⭐⭐⭐⭐ A good review of the materials needed
*by H***. on 24 March 2017*

Lots of step by step photographs to help get you started with fermenting vegetables. A good review of the materials needed. I purchased a crock pot from Germany after reading the book and a good tip is to place the ceramic followers is a vacuum sealed bag so the food does not contaminate the porous clay. I have made the blau kraut recipe and have garlic in mason jars almost ready plus salted lemons yet to be tasted. With fermented food being mentioned on Radio 4 Archers program I think fermented vegetables will become more mainstream. This book has lots of recipes with good pictures of most. The range of vegetables, herbs and spices used is broad and interesting. It will take me quite a while to try all of the recipes. I like the problem solving pages and can't wait until chinese cabbages are available in the summer to try the various kimchi options.

## Frequently Bought Together

- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
- The Art of Fermentation: New York Times Bestseller
- Masontops Complete Mason Jar Fermentation Kit - Pickle Kit, Sauerkraut Making Kit Kimchi Container - Fermentation Airlock Lids Wide Mouth Mason Jars

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-12*