I LOVE this book. I recently took a local fermenting class and thoroughly enjoyed it. After the class I wanted to reinforce what I learned and have a reference for the science and art of fermentation. THIS book is exactly that with TONS of approachable information on all kinds of fermentation (from pickles to kimchi to saurekraut), recipes, and troubleshooting advice. If you are interested in getting started with fermenting but you're a little worried about food safety - this is the book for you. I'm so excited to continue my journey into fermenting I bought more ingredients and I'm ready to ferment confidently!

Thank you NetGalley for the eArc copy of this book for an honest review.

It was such an interesting and inspiring read. I'm currently in my fermentation year, and loving all things to do with pickling and fermenting my own food.

I was expecting more recipe focused. But I did enjoy the clear explanations and reasonings that was taught by the author. I like the clear structure of each page and how each everything was to follow along.

Definitely would recommend!

Fermenting foods has been a means of survival for humans throughout history, and is a skill I have been wanting to learn, but have been concerned about success rates without any experience.

This book covers the details of the entire fermentation process, including suggestions on how to handle "what if" situations. I could tell that the people who worked on this title cared about making sure the reader understood and felt comfortable with each step of the process.

You will learn how to pickle and ferment roots and vegetables from A - Z. This is an excellent, detailed kitchen resource. I highly recommend this book.

Wow, what an informative book! I learned so much about fermentation and canning. I’m excited to implement the recipes in the future.

If you are new to fermenting, as I am, but eat for taste and experience as much as for health, this is an excellent book to utilize! This book provides the science and health benefits of fermenting, but goes so far beyond that and adding recipes. The Shockeys share their own stories of fermenting and provide all the basic information needed to get started from which supplies you need to which ones you may want to consider as well as which recipes to start with and what to watch for as you start your fermenting journey. The way they presented the basics really set my mind at ease in starting my first fermentation. Additionally, they go well beyond the basics to show a variety of recipes which cover EVERY meal of the day (who knew fermented foods had a place at the breakfast table?) and a wide range of condiments.

Thanks to NetGalley for providing me with an electronic ARC. I will be purchasing the hard copy when it becomes available!

Book Review:
Fermented Vegetables, 10th Anniversary Edition
by Kirsten K. Shockey; Christopher Shockey
Published 16 Apr 2024, Storey Publishing

Synopsis:
Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes.
Since the first edition was published in 2014, enthusiasm for fermentation has bubbled over—in part because of the ongoing research into the importance of gut health. The authors have been at the forefront of the fermentation movement, are two of its most widely respected teachers, and Fermented Vegetables has become the go-to reference for people who want to start fermenting.
This second edition includes 65 new recipes, and information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

Review:
This is an incredible book, with everything you need to know about the importance of including fermented foods in your diet for gut health, as well as fantastically detailed recipes.
The recipes don't contain lists of ingredients you've never heard of - most will already be in your fridge or larder, and the recipes include step by step photos which are very handy! For this edition, there are far fewer recipes containing animal products and alcohol, so the authors have considered the change in consumers' diets since 2014's first edition, and really thought about their target audience when deciding what to include.
This is likely the only book you'll ever need in fermenting, so prepare to become a master of kimchi, relish, kraut, chutney, and so much more!
⭐️⭐️⭐️⭐️*I received an eARC from the publisher via Netgalley. This is my unbiased review.

#BookReview #StoreyPublishing #Fermented #FermentedVegetables10thAnniversary #NetGalley
#FermentedFoods

Absolutely awesome book. So incredibly thorough and well thought out. There's tons of information packed in here, and it's well worth taking the time to read through every bit. I've loved the Shockeys' other books, and this one is no exception. A veritable tome of fermentation information!

I have to say this was my first fermenting book and it came highly recommended. I loved the simple, easy to follow directions and the recipes I know I will make. The ingredients used are already in my pantry and I don't have to buy anything strange that I will never use.
The book also has beautiful pictures showing me how the recipes should look. I highly recommend the book to anyone looking to start fermenting or looking for recipes to expand their current library.

I love this book so much! Considering buying a copy to have in my kitchen. It’s a great reference and gave me so many great ideas on how to begin fermenting

I have been obsessed with the author’s work and this is the best overall edition considering the first edition of 2014.

This is the mother book of vegetable/fruit fermentation and you will get all the basics (yes, not including very traditional recipes of rare unknown cases of course) but we get most of the basics of most common vegetables we get anywhere.

Well compiled; perfect presentation; brief but very informative writing. Everything I could ask for in a guidebook specifically when it comes to recipes and cookbooks.

Thank you, Storey Publishing, for the advance reading copy.

I grew up saw my grandma make salted bitter green veggies and cucumbers. I heard about how popular kimchi also the wonderful pickles. But secret way into delicious mouthwatering delicacies fermented artwork of fermented veggies is go through the pages. This book offering generous guides and informations about the topic.

The writing is good and presenting clear instructions to follow. It give us four basic methods and also offer alot ideas to using those recipes. This book is practical and easy to use.

Thank you to Netgalley and Storey Publishing for providing a copy of this ebook. I have voluntarily read and reviewed it. All thoughts and opinions are my own.

Opening the beautiful first pages and scanning the list of fermented possibilities, my first thought is, “I’m already in over my head. Fermented arugula?” But the pictures are very pretty so I keep going.

Right from the table of contents the tone is amused and welcoming. The authors know they may have some work to do to bring me along and into fermentation. They’ve organized the book thoughtfully and logically. I love a good table of contents. I know exactly where we’re headed where I want to focus my attention.

Part I - yeah, I had to skim Part I. It was too much information (science, history, tools, salt) for me before I had any context.

Part II of the book goes into the detailed and thorough step-by-step instructions. They present these in a variety of ways — lengthy paragraphs, followed by bullet pointed key steps with light instructions, followed by the same steps in pictures. Several types of techniques are described. There is a reassuring troubleshooting section.

In Part III we get into fermenting a variety of vegetables — all the usual ones, several I’ve never thought to ferment (rhubarb? yes, please!) and many I’d never heard of. You get notes on developing your own recipes (oh, they know me, don’t they? That recipe is a nice idea, but what I really want to do is….) They even include some vegetable that they advise not to ferment, so when you go to find out how to pickle your broccoli they’ll give you some advice on that. We have recipes from contributors and some lovely asides on their fermenting stories.

This is a big book. As far as I can tell (a brand-new beginning fermenter), it includes everything! This means that in the center section of the book with most of the recipes there are many fewer pictures. They aggregate many into two page spreads. I found this disappointing, Because I tend to choose recipes with my eyes and photos help me know what to expect from a recipe, but, also, how much heavier of a book would I be willing tolerate?

I love this book. Its enthusiastic tone with reassuring guidance is exactly what I need to get going. Thus far, I’m just getting my own fermenting journey going. I can’t wait to get deeper into the Dessert, Really chapter and the Scum Appendix. Surely there will be cool pictures.

This is a very useful one-stop resources very everything fermenting: from sauces to pickles, kimchi to saurkraut. This updated 2024 edition (originally published 2014) includes tips and tricks the authors have learned in 10 years of teaching classes on the subject. In addition to the fermenting recipes, they also give recipes for how to incorporate the fermented products into regular meals such as soups, salads, cookies and more. The recipes span the globe from Europe to Asia including modern innovations and classic gems.

The book is broken down into three sections: ferminting discussion and technques, then a huge section on fermenting a wide range of fruits and vegetables, then the recipes for adding fermented products to regular meals. There is a good 'what went wrong' and how to adjust for things like mold. The first section is called Dipping Into the Brine and discusses fundamentals science behind fermentation and the tools of the trade (crocks and rocks). The second section is titled Mastering The Basics and includes recipes for kraut, condiments, tsukemono, pickles, and kimchi. Then the last large section has an exhaustive list of 70+ vegetables/fruits: from broccoli to ginger, grape leaves to kohlrabi, lamb's quarters to watermelon, winter squash to cranberries. They are alphabetical by item you want to ferment. Samples of the final section of part 3 are recipes for adding fermentation to e.g., gazpacho, fish tacos, kimchi pancakes, tempeh reuben, wraps and flatbreads, pizza, sausages and hot dogs, and more.

The directions are easy to follow since you use the techniques given in the beginning and then add varying degrees of the vegetable and salt. It comes out to a mathematical equation given in the book. There are step-by-step photograph instructions on the methods to make it as easy as possible.

In all, an excellent one-stop reference for everything you need to know about fermenting with some excellent recipes as well. Reviewed from an advance reader copy provided by the publisher.

This was an informative book that provided basic foundational knowledge regarding fermentation and great beginners recipes ranging from various vegetables and cultures. I also liked the sections with recipes incorporating the fermented vegetables. Only negative was it was very text heavy. Would have loved to see more photos, especially in the sections that were more technical. The sections with photos were great. The photos were colorful and engaging to look at.

Amazing. It has step by step photos!!!

Pickling and fermenting has been on my husband’s bucket list for years. We have a vegetable garden and sometimes we get so overwhelmed with the fruit and veggies produced, there is no way for us to get through it all before it goes bad. This book is going to be so helpful with helping us preserve our harvests.

A very informative book on fermenting giving different methods to use. It gives good advice throughout and is a great book to have to hand.

This book is great for everyone, doesn't matter if you're a beginner or experienced. I enjoyed reading throw it and look forward to try more recipes!

Thank you NetGalley, for the ARC. This book has SO MANY amazing recipes that I cannot wait to try! This book has everything you could ever need to know about fermenting vegetables, and I loved learning so much! An amazing resource. Definitely recommend to anyone looking to get into fermenting and brining.

A lovely book with lots of very tempting recipes to try - my mouth has been watering just reading, can't wait to start cooking! And all with the added bonus of being really good for me!

i actually bought this book over 5 years ago (i misplaced it a bit ago) so i was excited to read through it again with fresh eyes. this book is really helpful to learn the basics and be able to pickle pretty much everything. i always have pickled red onions in my fridge, red cabbage sauerkraut is another fave. i will be trying the miso technique and recipe asap!