Fiery Ferments. 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments. Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads 0 plus dozens of recipes that use your hot ferments.
Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. They 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.
"This guide to creating your own lively ferments brings the
tradition of fermentation to a wondrous new level. Each recipe is
accessible for even a beginner, entertaining for the maker, and --
most especially -- delicious for everyone!"
-- Amanda Blake Soule, editor of Taproot magazine "This colorful
and adventurous book challenges you to move your cooking in a new,
spicy dimension."
-- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The
Complete Chile Pepper Book "Kirsten and Christopher's compendium of
spicy ferments and methods taught me so much about hot stuff. I
can't wait to share this fabulous resource with those who love
turning up the heat."
-- Kate Payne, author of Hip Girl's Guide books and blogger "Fiery
Ferments expertly marries spicy with probiotics. The 70 recipes
include both traditional and modern takes, and each comes with its
own heat index so you know just what kind of fiery ride you're in
for."
-- Ashley English, author of Handmade Gatherings and A Year of Pies
"A must-have for home chefs who adore the wonders of fermentation
and believe any dish is elevated by a dose of heat." -- Tara
Whitsitt, founder of Fermentation on Wheels "A worthy, warm, and
delicious marriage of fermented and spicy! Like a good hot sauce,
its components are in perfect balance: intriguing history and
context, practical how-tos, thoroughly researched tips, and
inspiring recipes." -- Alex Lewin, author of Real Food Fermentation
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