Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes
|Format:||Print Book |
|Availability:||Unavailable 0 of 6 copies|
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you'll enjoy this fun and delicious way to preserve and eat your vegetables.
Vegetables -- Preservation.
Canning and preserving.
|Publisher|| North Adams, MA :
375 pages : color illustrations ; 23 cm
Includes bibliographical references (pages 364-366) and index.