Unhealthy, boxed foods, long shelf-life but void of nutrients? Get real! Get fermenting!
Brine is the new black. Fermented foods have taken the world by storm, because it's healthy eating and real food.
If you want to get some traditional food into your diet, fermented vegetables are some of the most versatile and tasty. They're also one of the first things most home cooks learn to ferment, and the process can easily become addicting. Once you open that first jar of bubbly kraut or kimchi, you'll be hooked! Like many other forms of preserving, however, guidance is required in order to make a safe and flavorful product.
Ferment Your Vegetables guides readers on how to naturally ferment vegetables using simple methods and equipment. In just a few simple steps, you can make batches (however large or small you like) of pickled carrots, minty radishes, zingy krauts, and more.
Amanda Feifer, founder of the popular website phickle.com, provides you with about 90 step-by-step recipes. Your ferments will have you eating delicious and natural vegetables the whole winter through--unless you're kind enough to share!
Amanda Feifer is the founder of the website phickle.com, where she writes about fermentation. She also teaches on the subject at universities and restaurants in the Philadelphia, PA area, and writes for foodriot.com.
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