Fermented Vegetables Cookbook: 64 Creative Recipes for Fermenting Vegetables & Herbs

Amazon Customer: Would have to adjust all quantities to make reasonable for one or two people

United Kingdom on Sep 22, 2023

K Johns: Lots of pictures. Easy recipes. Easy to read. Lots of veggie ferment recipes. A great addition to my prepping and health books.

United States on Aug 28, 2023

Chris Browning: Good book for learning to ferment

United States on Aug 21, 2023

Carrie: This book in invaluable for the novice fermenter. I learned a lot and gained confidence in making kraut. I would highly recommend it to anyone who is dipping their toe into this new endeavor.

United States on Aug 07, 2023

Jenny: Great book easy to follow recipes

Australia on Jun 22, 2023

Energy Healer: Overall, I generally think this is a good primer on fermentation - the tools that can be used, options, etc.
That said, I find the recipes problematic. First, most of them are sizes for 2 gallon - but it's not even consistent! Some are for a gallon, some are for quart jars, etc. Ideally, it would be good to provide quantities in quart (or even pint) sizes, as most beginners are going to do that...or even if not a beginner, if you are trying something new, you don't want 2 gallons of it! And maybe also provide quantities or easy conversion rates to do a gallon or two.

But also on the recipes, I think they tried to hard to put in unique things and miss the basics. For example, one of the things I wanted to do was either pickled or fermented onions...they only recipe for that was some weird one with lime!

And lastly, he really strongly says NOT to add brine to sauerkraut...but if you have a store-bought one, it's possible that you will struggle to get enough brine (shocking difference if you grow your own and process them fresh). I don't see any reason not to top off with your own brine if your veg just don't seem to provide enough of their own. Since most folks are...

United States on Feb 19, 2023

Terry W-C: I have made sauerkraut in the past. My all time favorite recipe was from a hunter’s wife from near Chicago. Pack a quart jar with shredded cabbage, add one teaspoon of salt and one teaspoon of white vinegar and pour boiling water to one inch of the top. Screw a canning lid on loosely...the secret of this recipe was to do it in the dark of the moon. Uh, yea, I was a skeptic too until after several years of success I processed my garden cabbage in another phase of the moon...it went all over the shelves.
My first batch of sauerkraut was from my father-in-law (his wife had died and we were doing it from his memory). After doing several heads of cabbage in the huge crock...I walked out with my first bowl of kraut to find him on the tractor and asked him if his kraut was black. At the same time the neighboring ranch man had tried his own recipe. Weeks into the experiment (mine turning black) he’d brought a beautiful bowl of what looked like freshly shredded cabbage and he insisted that I must taste it...it was so salty that it leached all moisture from my mouth. (All these experiences were 45 years ago. The folks who depended on storing their own food had dwindled and there was...

United States on Mar 31, 2021

Amazon Customer: The book gives a great overview of the process of fermenting and a very down to earth approach to the required equipment (needed vs "nice to have"). The authors anticipated and answers many questions someone new to fermenting might have. Individual steps in the process are well-illustrated and easy to follow, which is always nice. It is also great to see it acknowledged that some things (e.g. fermentation time) will differ on the circumstances and that there is no one rule to fit all circumstances.

All in all, I think this is currently the best book on the market for anyone new to fermenting. I got it because I used to help my grandmother ferment various vegetables but couldn't remember the details - and it is 2020 and I already know how to make sourdough bread, so this was the next best thing. It is *very* American, if you are looking for traditional European recipes, you won't find them in there (with the exception of Sauerkraut and Blaukraut). Not a negative, just something to be aware of. The measurements are also very American and in some places and the suggested percentages don't line up with the actual percentages in the recipe. It would have been nice to see these...

United Kingdom on Nov 08, 2020

Jen: 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.

Canada on Jan 11, 2019

ACB(swansea): 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...

United Kingdom on May 16, 2015