Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

Bought as a gift for my sister. We both like chillies and are both keen on making fermented foods. This does both.I flicked through it before I wrapped it; liked what I saw so ordered another one for myself.It has some great recipes in.

This is the best recipe book I have bought in many years.The recipes are very inspiring and all about flavour, the heat levels are up to you.Lots and lots of hot sauce recipes but also pickles, pastes, salads and fermented vegetables.A huge plus is that the ingredients are easy to find. I've only had the book a few days and have already made /started fermenting a blackberry chilli sauce, carrot, ginger and lime salad and a green bean kimchi.I love their ideas for chilli fruit syrups. I would highly recommend this book

loads of recipes and well illustrated. i'm just getting into fermentation and pickling and this book has been a great inspiration. it's not a criticism of the book but some of the ingredients used may be rather hard to obtain in the UK (at least in my part of the UK) but i've substituted various things and the end results have always been good.

I was expecting a fairly straight forward book on making standard fermented things a bit spicier. Instead, this is a comprehensive book on different methodologies for fermenting, as well as detailed recipes.I like the pictures, and the way everything is laid out. It is very easy to read and understand, and the book lends itself to skimming through, picking a recipe you like and then rolling with it.The only negative I have, and this isn't really a negative, is that the ingredient list seems a bit US centric

Great book explaining how to make hot sauces, and ferments.

This book taught me how to ferment. Jam jars, electronic scales, some chemical-free salt, and your choice of pepper. I now have a jar of preserved horseradish in the fridge next to a red/green jar of peppers (jalapeno at the bottom and habenaro at the top). You, like me, might find these simple vegetable mashes to be amazingly tasty.

So many inspiring recipes. I am trying to make ferments that I like (plain fermented cabbage is not top of my list!). This book offers many alternatives. Have so far made great tasting sriracha, and fermented ginger and mango/onion ferment are bubbling away. Highöy recommend!

Excellent book! Full of recipes that will make any fermentation fan drool at the mouth. I thoroughly recommend it and their earlier book.

This book is appreciably balanced with recipes, ideas and great photography! The photo quality and amount really introduce and inspire as well as engage the reader with real taste, clear ideas and instruction. BRAVO

Very informative, well written book. If your interested in expanding your Knowledge of the Vegetable Fermentation world then this book is for U. Loads of tantalizing recipes to re educate your palate on stimulating food preserves. Discovered this book while making my fall hot sauces. So many recipes to try. Thanks to Mike the "Chili Pepper Madness" dude. without him I would have never discovered this fascinating hobby. Cheers to all the Chili Heads out there.

Parfait !!!

Grossartiges Buch, nur zu empfehlen!

Excelente