Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten ShockeyMy rating: 5 of 5 stars
I'm a vegetable gardener, and started canning as an alternative to freezing my harvest. I've been obsessed with fermenting vegetables - love the idea of preserving food, adding healthy probiotics to my food, and all without heating up my kitchen - but like I was with canning as first, I was so intimidated by the process.
I'm not, any longer. This is a great how-to guide, filled with amazing recipes that think outside the box. Everything is explained so this fraidy-cat isn't quite so afraid anymore. I also appreciate the small batch size, for my small sized family.
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received a free copy in exchange for my honest review
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