Fermenting Books

Four wonderful fermenting books all by the same authors - “Kirsten Shockey and Christopher Shockey

Fermented Vegetables
One of the best fermenting books around!

This easy-to-follow comprehensive guide presents more than 120 creative and healthy recipes. The authors provide precise instruction for beginners to make kimchi, sauerkraut and pickles and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. You will enjoy this fun and delicious way to preserve and eat your vegetables.

“Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs” (Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions).

Fiery Ferments

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

Homebrewed Vinegar

Fermenting expert and best-selling author Kirsten K. Shockey presents a creative and comprehensive guide to making naturally fermented vinegars from a wide variety of ingredients. Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don't realise that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels. AUTHOR: Kirsten K. Shockey is the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. SELLING POINTS: . Rising popularity of vinegar. A homesteading staple for food preservation, vinegar is enjoying renewed popularity thanks to increased recognition of the health benefits of fermented foods, and because chefs are expanding their palette of ingredients to include a wider variety of sour and umami flavours. . Vinegar tonics (also known as "drinking vinegars") are the new kombucha. The growing number of vinegar tonics on the market have gotten the attention of the food world and have been the subject of features in major food publications including Bon Appetit. . Best-selling fermentation author and expert. Kirsten K. Shockey, coauthor of Fermented Vegetables; Fiery Ferments; Miso, Tempeh, Natto & Other Tasty Ferments; and The Big Book of Cidermaking, has been dubbed "the Queen of Sour" in recognition of her expertise in all things fermented. Shockey brings her signature curiosity and humour to this exploration of the exciting realm of possibilities available with vinegar making.

Miso, Tempeh, Natto & Other Tasty Ferments

Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto and koji.

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen.

With 50 recipes, they expand the basic components of these traditionally Japanese protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut cocoa nibs tempeh, millet koji, sea island red pea miso and heirloom cranberry bean miso.

Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as miso flank steak, natto polenta and Thai marinated tempeh. For enthusiasts enthralled by the flavour possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

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