Science, history, tools, and recipes - all you need to start your own fermenting! This book includes fermentation in a variety of food cultures.

Loved this book so much! Easy to understand and has tips and recipes for practically every kind of vegetable! I read through this as an ebook and liked it so much I bought a paper copy.

I've been a fan of Shockey for a long time, and I really enjoyed this 10th Anniversary Edition of their work around fermentation. A great book with wonderful photos!

I want to thank the publisher and NetGalley for giving me the opportunity to read and review this book.

This book I found very informative. Recently and my husband made a decision to save up the money get some property and live off grid and this right here in this book is one thing I want to learn to do…I truly loved how the writers showed how to ferment then they showed how to make different things with some of the fermented things…I truly did enjoy this book and all the information it gave.

Discover the fantastic world of fermenting veggies with this detailed primer. It starts by explaining the tools and steps you need, making it easy to get started. The book is packed with a multitude of recipes for fermenting vegetables, and there are even tasty ideas for incorporating them into your meals. Happy fermenting!

Fermented Vegetables, 10th Anniversary Edition is a must-have for food enthusiasts and health-conscious individuals. Sandor Katz's expertise and passion for fermentation shine through in this updated edition, offering accessible, step-by-step instructions and a wide range of delicious recipes, from classic sauerkraut to exotic kimchi variations. Beyond recipes, Katz explores the history, culture, and nutritional benefits of fermented foods, making this book an educational journey and an essential resource for both beginners and experienced fermenters. It's a timeless guide that empowers readers to embrace the world of fermentation, enhance their culinary repertoire, and prioritize gut health in one comprehensive package.

The thing that surprised me the most with this book, was the sheer depth that it went into with fermentation. It was amazing the detail that was used to describe things for the reader. If you're interested in fermentation, get this book. You won't be disappointed.

An excellent book for stalwart and beginner alike. It begins with a lengthy section on the science and benefits of fermentation, moves on to practicalities, and then finally, recipes. All of the sections are covered by beautiful artwork to demonstrate the author's point and bring the words to life for the reader. I fully intend to buy a hard copy of this book as I think it is something that I would refer to often and even just read for pleasure.

Thanks to Netgalley and the publisher for access to this Arc in exchange for my honest review.
I started to look up ways to influence my health better and fermented foods were at the top of my list of things to try. This book has so many recipes to try I don't know where to start but I'm excited to try the sauerkraut recipes and trying to make the kimchi. The instructions are clear and easy to understand. I can't wait to buy the physical copy for my collection.

A vegetable - fermenting bible for today, packed with beautiful pictures, comprehensive information, recipes, tips and clarifications. A must for any fermenter's kitchen!

I feel like this author doesn’t come from a culture that regularly pickles or eats pickled foods as a staple. I was confused by the recipes and vegetable selections. There are so many better options out there. I recommend having someone of a different ethnic background, with experience in the variety of spices the world offers, write this book.

I always found fermenting intimidating as I just didn’t know much about it, but in an effort for good gut held I really wanted to give it a go!

I now can make sauerkraut blindfolded and one much better than you can buy. I’ve even made kimchi and pickled cucumber which are both delicious.

I found this books easy to read and follow, the photography throughout is very beautiful and I like that the content is broken up with imagery throughout so it doesn’t feel so overwhelming.

Steps to follow were listed out clearly and I liked that they explained not only what equipment you need, but why and suggestions if you didn’t have something.

I’ll be using this book regularly and I’m pleased to have gotten over my fermenting-fear! It’s much easier than you think once you have the know how, and this book is definitely that!

I'm rather overwhelmed by this book. I was hoping for book that would teach me to make sauerkraut and/or kimchi from red cabbage and then inspire me to branch out into making more fermented products. This is clearly not the book for me as this tome could be titled 'The Ultimate Guide to Fermentation' with every possible aspect of the topic covered. It is around 440 pages, the first 130 being an explanation of the science and fundamental techniques. I found it heavy going and just skim read it as there was so much to take in and use of specialist terms which I did not understand. The middle 200 pages are recipes covering around 75 foodstuffs you can ferment such as avocados, basil, brussel sprouts and turnips. The last section is ways of incorporating fermented foods into daily meals.

I tried the red cabbage 'Blaukraut' which seemed the most basic foodstuff to start with. It's worked but I'm not feeling inspired to do more as it wasn't that easy as the instructions involve you knowing the techniques and processes discussed at the start of the book (which I had admittedly skim read). The method varies depending on what container you are using. There are many options including several vessels with fancy names and shapes I have not even heard of. Even some regular glass jars with fancy airlock tubes protruding from the top like you'd see in a chemistry lab or brewery.

As a complete beginner, I was just making my attempt in a large glass jar. It didn't go well as on day three I ended up with red cabbage brine all over my kitchen counter. Doubtless a schoolgirl error as I hadn't carefully read and digested the relevant technique pages of the book. Fermentation produces gas so it's going somewhere - in my case over the rim of the jar despite the lid being on and my leaving 1-2cm air gap at the top below my primary tamper (see I did read some of the book). I am still unclear about what I should have done as in one section I subsequently read that you should burp a jar to let the gas out, but not too much as then the oxygen gets in and spoils the fermentation. Then in another place I read you don't even put a top on a vessel - just a tamper (which means a weight) and a cloth over it.

I've decided to stick to buying fermented food for now but would recommend this book if you are planning to take up the art (and it is an art I think) of fermentation very seriously and are prepared to invest a lot of time and equipment to the task. This was not the best book for me but would suit for the serious fermenter. I would have liked to see a lot more photography illustrating the techniques and different foodstuffs before and after fermentation.

With thanks to NetGalley and Storey Publishing for a free copy of this book in exchange for an honest review.

This book not only gives recipes but a thorough understanding of why things are done a certain way so you can have fun with the recipes too. You get to learn about different methods from different cultures, and how fermenting and preserving food has been such a staple in society. The book has beautiful photos as well so you can picture the recipes and pick what you would like to try.

I own an earlier version of this book, so I was especially interested in comparing the two. This newer edition is laid out better, in my humble opinion; it looks sharper and more professional, and overall is more pleasing to the eye, and easier for me to follow directions, particularly the step-by-step visual guides for various tasks. There's a whole new chapter that focuses on Japanese styles of pickling, which was fascinating, and something I'm probably going to go back and reread multiple times in depth! My only disappointment is that the cocktail chapter from the previous edition appears to have been dropped, probably to make room for the Japanese pickling technique section. Which means I'll have to keep both editions, I guess! Getting an early peek at this updated volume was a joy, and I continue to recommend it to anyone who wants to learn how to make healthy fermented foods on their own and safely.

An interesting collection of information and recipes on fermented vegetables. I received a free copy of the book and this is my voluntary and honest review.

What an amazing resource for all things fermented! It’s not just vegetables - don’t let the title fool you. Not only did I learn everything I would need to know to start, it also gave advanced techniques. This book has both the traditional recipes and then something new for the experienced fermenter (or fermentistas!). I was intrigued by the basil and citrus ideas, the Japanese pickle beds, and the seasoning pastes. There is a plethora of information in this book to keep you both hungry and busy!

As a nutrition student, I find this book to be pure gold! Fermented foods are obviously excellent for gut health and perfect to rid your food of those phytates- compounds in foods that slow or prevent absorption of vitamins and minerals you need. (sorry not sorry for the technical terms)

Coming from a background where fermented foods are big (idli, dhokla), I find it fascinating to see SO MANY fermented vegetables in one place. 10 on 10 recommended!!

I am fascinated with the microbiome and the idea that fermented foods helps balance out our gut.

I found this book informative and fascinating.

I received an ARC of this book from NetGalley in exchange for an honest review. All thoughts and opinions are my own.

This book has much to offer those confident in the kitchen...which I am not. Despite my lack of culinary skills, I did enjoy seeing how food can be used in different ways, preserved so we have less wastage and add a different flavour to our meals.

Overall, I think it is a great book for those who have the inclination to take the time to create fermented vegetables, and they won't be disappointed with the flavours.