Over the last year or so, I’ve been getting more and more into making my own fermented foods. I’ve dabbled in sauerkraut for years, but more recently have added kimchi, kombucha, brined radishes, and other little batches of brined vegetables to my repertory.
One of the things that has been encouraging me along this path has been the wave of new books devoted to fermentation (as well as Amanda’s fabulous blog, Phickle).
One such book that has been providing much inspiration in recent days has been Fresh & Fermented by Julie O’Brien and Richard J. Climenhage of Firefly Kitchens (I mentioned this one in my Class of 2014 round-up, but thought it deserved a little more attention).
What makes this book stand apart is that it’s not just about basic ferments. It focuses on drinks, dips, salads, casseroles, burgers, and desserts all made with a goodly portion of one of the eight basic krauts and kimchis featured in the first chapter. As someone who is always looking for ways to use up a cup or two of sauerkraut, it is proving invaluable.
Thanks to the nice folks at Sasquatch Books, I have a copy of Fresh & Fermented to give away. Here’s how to enter.
- Leave a comment on this post. This time, I’m curious to hear if you made any preserving-related resolutions this year.
- Comments will close at 11:59 pm east coast time on Saturday, January 10, 2015. The winner will be chosen at random and will be posted to the blog by Sunday, January 11, 2015.
- Giveaway is open to US residents only (sorry!).
- One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.
Disclosure: Sasquatch Books sent me the review copy of this book I now have in my library and they are also providing the giveaway unit. However, my thoughts remain my own. It’s a good book. I think you’ll like it.