by Kirsten Shockey & Christopher Shockey
The subtitle of this book is “Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes.” The vegetables are listed A to Z, and some of the more creative recipes include arugula kimchi, dilly beans, curtido rojo, chipotle squash kraut, edgy veggies, naked celeriac kraut, sweet corn relish, habanero jicama and leek-cracked pepper kraut.
The Shockeys use only brine for pickling—no whey or other starters—so this is a great book for those avoiding all
The book begins with a long and well-illustrated introduction to the art and methods of fermentation, including a
discussion of containers, pounders, types of salt and basic methods for kraut and kimchi. Then at the end, we are treated to a collection of wonderful recipes that put lacto-fermented foods to use in every meal. Add fermented chive or basil paste to cream cheese, serve curtido with rancher enchiladas, serve smoky dates stuffed with hard cheese and smoky kraut and enjoy kimchi latkes.
There’s lots to learn and enjoy in this definitively creative book. Thumbs up.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation, Fall 2014