Thursday, October 9, 2014

review: Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten Shockey

Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and VegetablesFermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten Shockey
My 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

View all my reviews
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