Fermented Vegetables, 10th Anniversary Edition is an updated and reformatted 2nd edition of the classic volume by Kirsten & Christopher Shockey. Released 16th April 2024 by Hachette on their Storey imprint, it's an encyclopedic 440 pages and is available in paperback and ebook formats.

This is a truly encyclopedic volume. Everything from arugula to zucchini is covered. The authors have included a deep dive into microbes and fermentation which can be pored over -or- skipped straight to the recipes (and they are legion). The layout is logical and easy to use. Information is arranged with page numbers by type of vegetable in the frontspiece, as well as by thematic chapter: introduction (brines, tools, etc), basics (kraut, condiments, tsukemono, pickles, and kimchi), an A to Z listing of vegetables to pickle and ferment, and sample meal ideas to use the ferments (including breakfast to dessert (!! yes, really)).

The volume is beautifully photographed throughout and the photos are clear and easy to understand. Recipe ingredients are mostly relatively easy to source at any well stocked grocery store in North America. The recipes are written with an introduction and description, ingredients in a bullet list, and followed by step-by-step preparation instructions. Measurements are given in imperial (American) units, with metric units in parentheses (yay!).

This is an encyclopedia and reference and belongs on every kitchen shelf. It's also a very *useful* volume full of delicious healthy recipes.

Five stars. This would be an excellent choice for public library, homesteader/smallholder, home cook, as well as for gift giving. It's a definitive reference classic.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This guide to fermenting vegetables is filled with interesting techniques and amazing recipes. It is extensive, detailed, and incredibly informative. Fermented Vegetables, 10th Anniversary Edition is perfect for anyone looking to delve into the world of fermentation, expand their fermentation techniques, or incorporate fermented veggies into their meals.

Informational and extremely readable! I've been very into eating fermented foods for the past few years (Kefir, Kimchi, Tempeh, and Sourdough bread are regulars at our house). For as much as I've enjoyed these foods, I knew very little about what made them special. This book is a deep dive into the process, the wonder, and the excitement that is fermentation. This most recent edition includes new insights (with a focus on cultural/historical contexts), as well as easy-for-beginner recipes! I finished this book not only feeling inspired to try these techniques for myself, but with a greater appreciation for the delicate balance this process assumes while giving us a healthier microbiome!

Thank you to NetGalley and Storey Publishing for the advanced copy. Thoroughly enjoyed it!

A fantastic addition to the kitchen library. Fermentation has gotten so much good press lately for health, flavor, and more so its no surprise Shockey's book is still well loved a decade later.
Beautiful pictures, easy to understand and fun to make recipes, and more.

One of the bibles of fermentation, updated with even more recipes added. I love the variety of foods included, especially wild ones like dandelions, burdock and lambs quarters. They cover everything you could possibly want to know. I wish there were photos for every recipe but this book is over 400 pages and I get that it’s asking a lot. Well recommended.

I read a temporary digital copy of this book for review.

Nice to get an update of this classic with today's look. This is a book I'd pass to my husband, who likes pickles and vinegar-based foods.

The reasons for fermenting (gut health for one!), the methods, and the instructions - they're all here, wedged between photos to document the processes.

If you think you'd like to do some canning, need to add fermented foods to your diet, or just want to learn something new, grab it for your kitchen bookshelf.

Definitely going to be buying! I've been doing a lot of research into fermented foods and the benefits on them in your gut, and the link between gut health and the clarity of your skin. I really like the amount of recipes this has, and the information it provides.

Everything a person needs to get started fermenting--and more. When I first started looking into fermenting my own foods, I was met with very little information outside how to do sauerkraut and why it is good for your gut. I had decided I wouldn't buy fermentation tools at that time because I didn't know what to do with them. This book explains what the tools are, how to use them, and even gives pictures so that you know what you're buying. It makes the whole process of how to do ferments far less intimidating. It also goes way beyond sauerkraut--so many recipes!! As a visual learner, the pictures really helped in understanding what everything should look like at each stage.

If you have ever had any inkling that you would want to ferment your own foods then this is THE book to help you do it.

I have read about the benefits of eating fermented vegetable but I have never tried making this myself. I would not know where to start and how it works. So when I saw this book, it tickled my interest to learn about something I know absolutely nothing about.
And that was indeed quite a learning experience!

This books is a treasure trove on the topic. You will learn absolutely everything there is to know about fermenting. It starts with the basics of what fermenting is, what is the science and the health benefits. You will learn about the tools and pots you will need and how they work. All the basics are detailed, sauerkraut, dry brining, pickling, miso and tsukemono and all the basics about storage and what to do when your experiments go wrong. The book then offers a whole range of ideas for many different vegetables, so there is enough there to cover your favorite veggies. To round it all off, recipes are provided in a closing part of the book.

There are many good illustrations, especially photos of how things should look like or not. The conversion tables and the pages for taking notes are a useful touch, as well as the additional resources.

To be honest, it all still sounds a bit too much time and work for me but I have learned a lot in this book and I will never look at sauerkraut in the same way ever again. But if you want to experiment with fermenting, or even become an expert at it, then I am sure you will love this book.

As someone very new to fermenting I found this very helpful with a good range of recipes. There are plenty of photos to help guide the reader through each step. It definitely makes fermenting feel very approachable to a wide range of people.

A large (400+ pages), detailed book packed full of everything you could ever possibly want to know about fermenting your own food. Recipes are in US Imperial units but do have metric equivalents included. The basic technique guides have photo illustrations but the recipes don't. A great reference book with masses of recipes for 72 different fermented fruits, vegetables and herbs.

Amazing, the perfect addition to any kitchen library. Lots of great recipes and very in depth explanations on the science behind pickling. I know this book will be a staple in my future cooking adventures.

Wow! This book is just packed with amazingness! I learned so much and I know I will go back to it again and again. It is such a good resource with great recipes and enough information to inspire me to also create some of my own recipes. Highly recommend this for anyone looking to learn more about how to ferment as well as the benefits of fermenting!

I received a complimentary electronic copy of this book from NetGalley. I plan to buy my own physical copy when it comes out because it is one I'll want to return to again and again!

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Fermented Vegetables has a lot of information and recipes on vegetable fermentation that most cookbooks do not cover. It is a good cookbook for new ideas on fermentation as they have recipes like Nukadoko and lactose-fermented ranch. Some of the recipes have pictures to demonstrate the fermentation process which is very helpful. The sections are part 1: dipping into the brine, part 2: mastering the basics, Part 3: in the crock, and Part 4: on the plate. The first part dipping into the brine focuses on the science of fermentation heavily and the different materials needed. Personally, I think it is a lot of information especially as there is even more information given in the other sections on the fermentation process. I know it is a complex process, but it is a lot for me. The actual recipes are helpful and have lovely photos attached. I thoroughly enjoyed part 3 and 4 but I would not be enjoying the first two parts to their full.

Amazing! This book is like a master class on fermentation. I was pleasantly surprised and a bit in awe of how thoroughly the Shockeys covered all things fermentation related. The recipes are fantastic and I was pleasantly surprised by the diversity of things that can be fermented—like herbs. Who knew?!

This is indeed a tome of learning—from the science, to the methods, to the recipes. An invaluable kitchen resource.

This was a very fun book too read through. The pictures are great and the recipes are too notch. I look forward to trying few

After more than a decade of producing fermented vegetables and teaching how to ferment them, the Shockeys’ vast knowledge on the subject shows in this 10th Anniversary edition of their book. It is chock-full of information, instructions and recipes. A final chapter presents ways you can add these fermented goodies into your breakfast, lunch, dinner or even as a snack. I can’t wait to make that garlic paste that promises to keep in the fridge for a year because I hate to peel and chop garlic whenever I cook.

Excellent book, very well written and interspersed with beautiful photographs, this looks like a must-have for the person who wants to preserve their vegetables in a most delicious way.

A hearty 5 stars.

This book is amazing. It iterates quick well on the previous version. The recipes are easy to understand and generally work every time.

This is an excellent primer for beginners and seasoned fermenters alike. It's approachably written and laid out with plenty of step-by-step guidance to allow a beginning fermenter to feel at ease. A perfect book for gifting or for someone looking for a one-stop tutorial on all things home-fermentation. Even if you're only interested in making pickles the authors' enthusiasm will end up encouraging you to face down the task of making many other fermented foods to the delight of your tastebuds and your gut microbiome.

This book is like taking a masterclass on fermentation. The knowledge offered up is so vast and so complete.
The book starts off with going over different techniques for fermentation from around the world with instructions.

I made my own sauerkraut from the instructions in the first half of the book. It was my first time making sauerkraut and it came out beautifully. I was so impressed with the flavor and crunch. It tastes as good as the expensive store bought stuff.

The second part of the book is an A to Z guide to fermenting vegetables that is so thorough. They have recipes for things I never thought could be fermented, like basil leaves.

Amazing resource, highly recommend.