I am completely biased because I first bought an earlier version of this book about ten years ago and absolutely loved it. I found it to be so friendly and clear and specific and legibly scientific about a whole new way (to me) of approaching food. I made many of the ferments in the book back then, following the authors clear instructions. Now, ten years later, I am an old hand at ferments and rarely crack my cookbooks to make regular batches of kimchi, fermented hot sauce, and a variety of sauerkrauts. But looking at this new edition of a classic favorite--I see plenty that still captures my curiosity and attention. This time around I am drawn to learning more about making pastes and whole leaf ferments. I also want to expand my brine pickling further into other vegetables, and I am intrigued by the traditional Japanese fermenting techniques that are fully explained in the book. Now I am overjoyed to highly recommend this book to cooks of any level of experience. I have found as a beginner to fermenting and now as an experienced cook, this book offers a wealth of ideas for all cooks interested in this fascinating topic.

My thanks to NetGalley and the publisher for providing me with an ARC copy to review.

There are many recipes to learn from, for how we could use waste of food and vegetables to keep them in use in many ways. There are some more vegetables and fruits that have been added from last books in the series. Health benefits were also mentioned for readers to get their knowledge enhanced while reading and then further making the recipes to boost their health.
I like Brine pickling most of all. However, I am very much familiar with the 'Mastering Condiments' Techniques that were explained here. I have seen that very prominently in India and it was so old technique, even when people from around the world knew nothing about spices ever before.

"Fermented Vegetables" is a must-read for anyone interested in exploring the world of fermentation. The book's emphasis on kraut recipes is truly captivating, offering a diverse range of flavors that cater to various palates. What stands out even more is the book's commitment to sustainability – the concept that food waste is not an option shines through brilliantly.

The author's thorough explanations of brine making provide a solid foundation for beginners, while the encouragement to experiment with personalized recipes empowers readers to unleash their creativity. This book doesn't just teach you how to make fermented vegetables; it encourages you to be a part of the process and innovate.

Overall, "Fermented Vegetables" offers a delightful combination of practicality and inspiration. Whether you're a novice or an experienced fermenter, the book offers something valuable to take away – from the joy of crafting kraut to the awareness of reducing food waste.

This is a very in-depth primer on fermenting. It includes not only the "how" but also the "why" explaining the process in great detail. I don't think I will ever need another fermenting book.. This one covers it all.

Oooooooo I LOVED THIS !! Such a different thing, and did not know I needed or was interested in fermeneted veggies til i started reading this.

Thank you to Netgalley and the publisher for bring fermented veg into my life, sooo healthy and sooooo tasst!

Very impressive, researched and complete vegetable ferment bible. there is everything you could want in there, from the western brined pickles, to the Japanese miso pickles, to the ever famous Korean kimchi. The book is thorough, with plenty of explanations, science, historical reasoning, solutions, steps, ideas and all you need to invent your own pickles with your own flavour signature.
This is a very impressive book, highly recommended to anyone who wants to attempt picking.

I requested this book because I know how good eating fermented food is for your gut microbiome but I hate sauerkraut. I thought by reading this book I could learn some ways to ferment other foods to add to my repertoire. Well I was not disappointed. This book is written very nicely and is easy to follow. The photos are fantastic and had my mouth watering even at 5 am. This book gives you detailed instructions for fermenting so many things and many I didn’t even know could be fermented. There is also instruction toward the end of how to deal with the mold and bubbles that are created when fermenting. While I can’t eat onions or garlic, I look forward to fermenting using many of the great recipes like the basil from my garden, potatoes and of course my cucumbers for pickles. If you are a gardener or someone who’s looking to get more fermented items into you life you should check this book out.I’m sure you’ll find many recipes you want to try.

Thank you to NetGalley and the publisher for allowing me to read the book early for my honest review.

Thanks to Netgalley and publisher for access to this Arc in exchange for my honest review.

Wow, this book is like the encyclopedia of fermenting. So much to learn from, so much to discover and so many recipes I want to try out ! The recipes will take you traveling all around the world, it seems.

Fermented Vegetables, 10th Anniversary Edition : Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes. This is an extensive book suitable for beginners and the seasoned fermenter alike. It covers all tools, processes, methods, and includes a good variety of recipes. It is the perfect book for anyone concerned with gut health, and looking to improve their diet with fermented food. It is an extensive book and the only improvement for me would be the inclusion of more pictures, but overall very good.

Synopsis (From Netgalley, the provider of the book to review)
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Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavours into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.

The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All 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.

An excellent updated edition of a book that will get all those probiotics into you and make your tummy happy! The focus on not using alcohol will make the teetotallers happy and the vegans extra happy with the lack of animal products.

This is a big book – 440 pages – so it will take time to read and think through what you can and cannot do based on the size of your budget or kitchen. Nonetheless, it will be an interesting read if you are new to fermentation and its good effect on your health.
#shortbutsweetreviews

Not Your Mother’s Fermentation Cookbook
While I previously owned Fermented Vegetables on my Kindle, the 10th Anniversary updated edition is substantially improved: pure microorgasmic magic! The only fermentation guide you will ever need, this book is 440 pages of detailed and replicable instructions for safely and mindfully fermenting nearly anything you might dream of putting into a fermentation crock. With the book organized by foundational concepts, vegetable and recipe, the text is especially practical for those of us who cook seasonally or find ourselves with an abundance of extra vegetables from our gardens. Far from only covering the traditional fermentation recipes (although those are all here as well), this text includes hundreds of recipes for fermenting that I would never even conceive of – even including delightful sections on fermenting flowers and herbs.

While the original text also included comprehensive instructions and recipes for crafting a myriad of traditional and innovative ferments, what I adore most about the new edition is the meticulous efforts with which the authors have situated the art of fermentation in its cultural and historic contexts. Endearing multicultural profiles of food heroes and community champions of sustainable foodways are delightfully scattered throughout the entire text as cheerful treasures. Innovative recipes such as shiso kraut, za’atar kraut, lemon-habanero date paste and Ethiopian-inspired collard ferment bring new life and bold flavors to traditional preparations. Likewise, the book is written with a keen eye towards the future, tackling challenges such as food waste, avoiding plastics, and sourcing local, sustainably-grown vegetables while supporting traditional farmers. This book is a masterpiece of everything lovable about the sustainable food movement combined with the meticulously-researched science of fermentation magic and gut health. Even if you already own the previous edition, this is a supremely worthwhile upgrade- a tour de force of fermentation art.

Thank you for the opportunity to read an advanced copy of this book.
This is a very good, informative, and indepth book about fermenting vegetables. It goes over the tools needed and the processes. It then has lots (and I mean lots) of recipes for fermenting vegetables and it even has recipes for using them in your meals

Really well organized and written book, love that it had a section in every conceivable fermented fruit/vegetable. Could use some more pictures but not a major complaint