When it comes to cultured pickles and preserved, Fermented Vegetables by Kristen and Christopher Shockey is one of my most-referenced cookbooks. I take a peek at it any time I want guidance on how to put together a new-to-me a batch of fermented veg, and my beloved fermented dilly bean recipe is simply a scaled down version of theirs.
Their second book, called Fiery Ferments, was released a couple weeks ago and it is just as good and useful as their first volume. It opens with an introduction to basic vegetable fermentation and includes a really useful discussion of the many airlocks and fermentation accessories that are out there (as well as advice on how to ferment without investing in any gear beyond a jar and a ziptop bag).
From there, the book shifts to explaining the skills necessary to make the recipes in the book. You get step-by-step guide to building a basic pepper mash, brine-based sauces and pickles, pastes and mustards, and kimchis, relishes, and salads. For those of you looking to build your confidence in these techniques, this part of the book is worth the price of admission alone.
Then, because Fiery Ferments is focused on building pickles, sauces, and condiments that walk on the spicy side, you’ll find an in-depth section on the ingredients that bring the heat. Ginger, galangal, and turmeric get equal billing with peppercorns and chiles.
Then we get to the recipes. They are small batch (smaller than the recipes in Fermented Vegetables, which I appreciate), varied in flavor and construction, and are illustrated with glorious, appealing pictures. Best of all, in addition to lots of ferments, they also included a handful of recipes designed to help you make good use of the things you’ve made (those fermented jalapeno poppers above look darn tasty).
Thanks to the folks at Storey, I have a copy of this book to give away. Follow the instructions below to enter.
- Leave a comment on this post and tell me about your fermented food to eat, drink, or share.
- Comments will close at 12 noon eastern time on Sunday, June 19, 2017. A winner will be chosen at random and will be posted to the blog later that day.
- Giveaway open to US residents only. Void where prohibited.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: Storey sent me sent me a review copy of this book and is providing the giveaway unit, both at no cost to me. All opinions expressed here are entirely my own.
The comment about how to ferment with just a jar and a plastic bag really put me over the edge from considering this book to coveting it. I have been wanting to get into fermenting for a while, but am currently on a limited income. I love eating fermented things, and i love love love spicy things, so all in all this book was made for me. Thank you for sharing this book and others like it on your site, as well as your own instructions and recipes, so that i have a reliable place to start.
My favorite is sweet gherkins! Thanks for the giveaway!
Homemade yogurt and sourdough starter at our home. Both are best topped with homemade jam.
My favorite fermented food is saurkraut, although if kefir counts, maybe that is my favorite too.
I love fermented things like sauerkraut and kimchi. My Dad taught me to make yogurt and a lemon/lime achar that he learned from his Mom — would love to learn some new things!
Love us some Kimchee. Want to trty Sauerkraut…
yep, Kimchi. I want to do more
Sauerkraut, kombucha, and yoghurt are my top fermentation favorites! Thanks for the great giveaway!
I think my favorite ever home-fermented achievement was a spicy, bubbly fermented pico de gallo — so delicious, and excellent to share. Thanks for the giveaway opportunity!
Well it’s hard to pick a favorite, but I think I’ll have to go with classic dill pickles.
Good old sauerkraut, especially with my homemade bratwurst ?
KIMCHI. Makes my mouth water to type the word. I have been buying it, but would love to make my own. My son grows a variety of very hot peppers I’d like to try. Thanks for this offer.
Kimchi! There is a booth at the farmers market that sells vegetarian kimchi that I love! I have bought jars in the past for friends and family, who also love it. It actually prompted me to buy my own masontops fermentation kit, but the recipes are pretty lacking. This book looks like it has a great selection. Thanks for sharing!
We’re not a kimchi household, but we’re definitely doing different versions of sauerkraut. I did a fermented mustard that’s been wildly popular amongst family and friends. I’m looking forward to doing hot sauces (as well as chile powder mixes) this summer. I like making dairy ferments (yogurt, sour cream, creme fraiche, cheese), but we don’t go through the easy ones quickly enough and I don’t often have enough time for the longer ones like cheese. I need to get back into baking, and eventually do my own kombucha.
I enjoy canning and making things from scratch but I have not delved into the art of fermentation. Beer and wine are my favorites 🙂 But I really eat a lot of Greek yogurt.
I am new to fermenting. Kimchi is a favorite and would love to make it..
Love fermented hot sauces, a book dedicated to the spicy stuff sounds great!
Just a beginner with fermenting. Currently, have my first sauerkraut fermenting 🙂
My favorite ferment these days is curtido. Cabbage, carrots, onions, oregano, chili flakes, and cumin–yum! I really like the look of this new book. Their first book is one of my fermentation Bibles!
I love making kimchi and fermented salsa at the end of the summer, it’s the best way to use up the last bumper crop before winter.
My sourdough is a constant in my fridge. I have had one for nearly 7 years. I have dabbled in yogurt (but only I eat it, so I don’t make it as much as I used to), sauerkraut (YUM!) and want to make kombucha this summer.
Need to do more. Last year, it was half-sour pickles and hot sauce.
I love kimchi and spicy foods.
The last two summers I’ve made some awesome fermented hot sauce. It’s got that lovely lactic acid tang and now Tabasco just tastes like vinegar to me 🙂
Total novice here but I love homemade sauerkraut and kombucha! Can’t wait to learn more!
I sporadically make kimchi and sauerkraut, but am a winemaker by trade. Would love to experiment with more vegetable ferments, wild and not.
I’m a new fermenter and love spicy things so would love this book,
Since I’m just starting on fermentation, do you recommend to start with the first book or to go straight to the fiery ferments?
It really depends on what you want to make. Both books offer a really good and in-depth introduction to fermentation. So you should get the book that you feel is going to serve you better!
Definitely kimchi! I haven’t dipped my toe into actually making it yet, though. Hopefully that will change!
Kimchi! I’ve made my own for some years following the recipe/method in Sandor Katz’s Wild Fermentation, then found some other great versions in the cookbook Koreatown.
We always have a jar or two of homemade kimchi in our fridge. Fermented beet and turnip pickles are another favorite in our house.
Kombuchas, kimchis, mustards, and yogurts come and go, but my sourdough starter is my mainstay. It’s provided countless hours of wonder, excitement, maintenance work, and frustration. I look forward to baking every weekend.