I found this book to be very full of useful information. I was able to learn a lot about fermenting that I had no idea about before. I also really enjoyed the step by step pictures throughout the book. I am a visual learner so that was extremely helpful. As an avocado lover, I am intrigued and can't wait to try out fermented avocados in brine.

The book 'Fermented Vegetables,' begins with a comprehensive introduction to fermentation, covering the basics in a clear and concise manner. Whether you're a seasoned fermenter or just starting out on your journey, this book caters to all levels of expertise. Ms. Shockey's friendly and approachable writing style makes it easy for beginners, such as myself, to grasp the fundamentals while still providing valuable insights for more experienced fermenters.

What truly sets this book apart is the extensive variety of fermented vegetable recipes it offers. From classics like sauerkraut and kimchi to more adventurous creations like fermented salsa and fermented Arugula, which I personally love, and grow plenty of in my garden. There is a recipe to suit every palate and Ms. Shockey's creativity shines through as she explores different flavor combinations and provides helpful tips for achieving the perfect fermentation.

But 'Fermented Vegetables' goes beyond just recipes. Ms. Shockey delves into the science behind fermentation, explaining the role of bacteria and the benefits of fermented foods for gut health. She also covers troubleshooting common issues and provides guidance on how to achieve consistent and successful fermentations.

The 10th Anniversary Edition of 'Fermented Vegetables' includes updated information and new recipes, making it a must-have for both new and existing fans of the book. I will be buying a copy of her book to add to my collection, it is that good.

Very thorough collection of fermenting vegetables. I was impressed to see a dessert recipe section included ! I like to see the last pages for notes and offerings of other books to read on fermenting. Tremendous amount of vivid images and descriptive recipes. Truly game changing healthy lifestyle recipes.

This is a great cookbook! It has a wealth of information on my pickling and fermenting that would be valuable for both beginners and more experienced cooks/chefs. I love the variety of recipes, that they’re easy to follow, and that they’re complimented by beautiful photography.

Such a useful book! It is a true fermented vegetable bible. All you could possibly need to know about pickling a wide range of vegetables. I particularly enjoyed the encounters with the practitioners of some of the techniques giving insight into their fermenting techniques.

This book covers the how - to aspect of fermenting vegetables along with the reasons why you should ferment them - it balaces out your gut bacteria, and having good gut bacteria balances out your emotions and helps your overall health. Fermenting food is also a way of doing little science experiments that produce great tasting food!
You will be introduced to the basics of fermentation, why salt is crucial, how it is used and the process of fermentation.
You will be shown the tools that are necessary to ferment your food, how to cut your food so that it ferments faster, and how to ferment cabbage into sauerkraut, kimchee and how to ferment using whole leaves.
This book is an encyclopedia of fermentation and you will use it every time you ferment!

I really enjoyed this book and will try out numerous recipes. I love the various kimchi recipes and will try all of them. I found the introduction really helpful and informative. This book will be well used next growing season.

A great book for anyone who wants to learn about fermenting with plenty of recipes and photos to start you on your journey, and photos to show what to look out for if thing aren't right. This is a review copy from the publishers and Netgalley.

Love all of the deets in this book! Over 400 pages of fermentation how to’s and recipes. Even shares some pics of what can go wrong and why… basically what to look out for.
I received a complimentary copy to look at and give an honest opinion. You can tell by the wealth of information that these guys are the experts! Five stars! Loved all the pictures!

Good good with some interesting details on how to ferment. I've been fermenting foods for a couple years now, and this book offered some great recipe ideas and idea. Would recommend.

Valuable resource for anyone wanting to explore the sometimes intimidating subject of fermentation. Lots of great recipes and tips for even the more novice fermenter.

Thank you to NetGalley and the publisher for this Arc in exchange for an honest review.

I’ve been making my own kimchi for years, but never ventured out into making anything else fermented. When I saw this book, I was hoping it was the right place to begin—and I couldn’t be more thrilled. This is exactly what I needed to have the confidence to jump into the vast world of fermentation.

A nice guide to fermenting. Always looking for new ideas to make the most of the garden!

Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen. This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

What a masterpiece in fermented food! The images are gorgeous, informative and vibrant. The chapters are easy to follow and I love that there is a list of each food covered in the book. It makes it extremely easy to shop your local farmers market or grocery store and know exactly how to ferment the food once you are home. So beautiful and I will 100% be purchasing a hard cover copy for my kitchen.

I've long been both greatly interested in and somewhat put off by the idea of food preservation by fermentation, so I was excited for the opportunitytoreview this book. I love sauerkraut but can't stand kombucha.,so I wasn't sure what I'd think of the recipes. After having read this book, I'more open to the idea of trying fermentation at home.

This is an amazing resource for anyone interested in fermenting their own products!

There are instructions to start with best practices for fermentation, which is especially useful for those new to making their own ferments. It's also a good refresher for those who have experience.

The gem of the book is the A-Z listing of vegetables (nearly 75 different varieties) with recipes for each. There are several recipes for many of the veggies, so this is a huge resource of ideas. The recipes all sound great!

Lastly, the book ends with ideas for how to incorporate fermented foods with every meal, including desserts!

There aren't a lot of photos, but the ones included are beautiful, inspiring, and well-labeled.

I am grateful to Netgalley and Storey Publishing for the opportunity! I will definitely be adding this to my library in hard copy format when it comes out next year!

This book really helped me to understand how to ferment food which is a key ingredient to a hashimoto diet.

I was struggling to find anything that focused just on this but was clear and made sense. This book delivers.

An interesting and concise collection of recipes and tips of this ancient art . Brought up to date with newer cooking methods. Interspersed with beautiful photography. A must for Kimchi addicts, or for those that have yet to try, this would be an amazing start to that journey.

What a fantastic introduction to fermenting vegetables! This is more like a handbook than a guide, it seems to cover every aspect of fermenting including plenty of recipes. For someone who has never tried fermenting vegetables, like myself, this is ideal. Everything is explained thoroughly and with plenty of illustrations. It has definitely inspired me to give it a try. Thank you to Netgalley for an arc in exchange for an honest review.

This was such a good book! It had so any good tips to help a beginner like me to start fermenting. It walks you through each recipe and at the beginning gives you the background of fermenting and tools that can be used to make it all go smoothly. Will definitely need to get a hard copy for my collection.