Not Your Mother’s Fermentation Cookbook
While I previously owned Fermented Vegetables on my Kindle, the 10th Anniversary updated edition is substantially improved: pure microorgasmic magic! The only fermentation guide you will ever need, this book is 440 pages of detailed and replicable instructions for safely and mindfully fermenting nearly anything you might dream of putting into a fermentation crock. With the book organized by foundational concepts, vegetable and recipe, the text is especially practical for those of us who cook seasonally or find ourselves with an abundance of extra vegetables from our gardens. Far from only covering the traditional fermentation recipes (although those are all here as well), this text includes hundreds of recipes for fermenting that I would never even conceive of – even including delightful sections on fermenting flowers and herbs.

While the original text also included comprehensive instructions and recipes for crafting a myriad of traditional and innovative ferments, what I adore most about the new edition is the meticulous efforts with which the authors have situated the art of fermentation in its cultural and historic contexts. Endearing multicultural profiles of food heroes and community champions of sustainable foodways are delightfully scattered throughout the entire text as cheerful treasures. Innovative recipes such as shiso kraut, za’atar kraut, lemon-habanero date paste and Ethiopian-inspired collard ferment bring new life and bold flavors to traditional preparations. Likewise, the book is written with a keen eye towards the future, tackling challenges such as food waste, avoiding plastics, and sourcing local, sustainably-grown vegetables while supporting traditional farmers. This book is a masterpiece of everything lovable about the sustainable food movement combined with the meticulously-researched science of fermentation magic and gut health. Even if you already own the previous edition, this is a supremely worthwhile upgrade- a tour de force of fermentation art.

Thank you for the opportunity to read an advanced copy of this book.
This is a very good, informative, and indepth book about fermenting vegetables. It goes over the tools needed and the processes. It then has lots (and I mean lots) of recipes for fermenting vegetables and it even has recipes for using them in your meals

Really well organized and written book, love that it had a section in every conceivable fermented fruit/vegetable. Could use some more pictures but not a major complaint