Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts

Super inspiring book. I've made the turmeric paste, lemon-dill kraut, golden beet kvass, and beet-horseradish kraut, all delicious. I look forward to fermenting through the seasons & hope to eventually try every recipe in this book! There is a wonderful (big) chapter of recipes using various of the ferments. Seriously, my fridge will never again be lacking of fermented veggies. Detailed how-to of the basic techniques, and enough recipes to inspire even experienced kraut-meisters. This book is a must if you have a garden or access to seasonal veggies and are interested in expanding your ferment reportoire.

Well my husband has been talking about making home made sauer kraut for about 10 years now ever since a friend gave him some he made that long ago. However, this year we got serious and I actually purchased a crock, the weights and a lid from the store earlier this year. We jarred our first batch last week, and it was delicious. I live with a kraut aficinado, and when he first tasted our kraut he had a look of pure pleasure on his face. I never liked kraut until I tasted the brand, Bubbies. It is rather pricey, however, and we ate it sparingly. We have a grandaughter that can eat a whole jar at one sitting. For what we would have paid $20. - $25. for, we made for $2.80. AND it is delicious. Our second batch is already in the crock. You either like sauer kraut or you really don't. All of a sudden friends are coming out of the woodwork that love kraut. This book really made the whole process simple. We followed the directions as closely as we could and it turned out great.

This book is amazingly well thought out. It is difficult to attempt a lot of these recipes since they take so much time, but there is a confidence the book earns through the stories told by the authors about successes and failures throughout. This book does a lot of little things, that I feel most overlook, really right in a big way.

Clear recipes for a wide variety of ingredients you may not have thought to ferment! Good photos and trouble-shooting advice. Make good use of everything you grow in your garden or buy at the farmers market, for year-round healthy eating.

Very helpful and written in a friendly enjoyable style. And knowledgeable about nutrition issues. I missed a practical index of recipes by form, use or length of fermentation, but overall it's a great companion book.

This is the most comprehensive and methodical look that I have come across for fermenting vegetables. The step-by-step approach with accompanying photographs made this process easier to understand and follow. Along the way, the book answered many questions that were lurking in my head. For what it's worth, I highly recommend this work.

This is the most comprehensive and methodical look that I have come across for fermenting vegetables. The step-by-step approach with accompanying photographs made this process easier to understand and follow. Along the way, the book answered many questions that were lurking in my head. For what it's worth, I highly recommend this work.

I've been fermenting sauerkraut and dill pickles for a couple of years, and I've read many books on lacto-fermentation to try to learn how to successfully ferment other veggies. Finally, I have found the book that opens the door to fermentation of all kinds of vegetables! Can't wait to try Carrot Kraut, Cranberry Relish and Celery "Stuffing"! This is a great book for beginning and advanced "fermentistas". The instructions are complete with helpful photos and descriptions of procedures and what to look for. I just bottled the Dilly Beans this morning. Very good!! The writing is clear yet fun to read , instructions are easily understood and the recipes are very tempting.
Highly recommend!!

If you are interested in trying fermented vegetables, this is a great book. The explanations are clear and authoritative. The authors have many years' fermenting experience, sell at their local farmers' market and give classes. There are clearly explained directions for three methods of fermenting, i.e., salted veg like sourkraut, brine pickles and kimchi. There is a long list of vegetables with recipes for doing each, along with suggestions for variations and tips for things kids like. There are recipes for using fermented vegetables in a variety of ways, including desserts, and even drying fermented vegetables. There are tips on sizes from small ferments like the daily backyard cucumber harvest to large ones like 50 gallons of kraut for an off the grid homestead. Great book.

This recipe book has been very helpful. I would recommend that this book be your first book on how to do start fermenting vegies. I have made several batches of pickles and sauerkraut. There are delightful.

Excellent book.

Instructions are clear, easy to follow and flexible with additions of various ingredients.I will use this book a lot.

No whey involved in process which is important for me. I recommend it 100%.