Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

211 Pages·2015·48.985 MB·English

by  Amanda Feifer

¾
“This book is for you whether you’re a
well-seasoned pickle pro or a kitchen novice ready
“With Ferment Your Vegetables,
to dip a toe into the briny waters of fermentation
Amanda Feifer demystifies the trickier
at home. With clear, concise information and a
aspects of fermenting at home and
healthy dose of geeky science, Amanda Feifer
gives us all the tools we need to
brings new ideas to ignite your pickle passion.
confidently go forth with our own
Fermented nuts? Sauerkraut eggs?
fermentation experiments. Her small-
Fizzy corn on the cob? Yes, please!”
batch pickling recipes are perfect for
—— KAREN SOLOMON, AUTHOR OF ASIAN PICKLES
using up an overly abundant CSA share,
AND JAM IT, PICKLE IT, CURE IT
and they show us that pickling can be
a part of our everyday cooking.”
—— EMMA CHRISTENSEN, RECIPE EDITOR
FOR THE KITCHN AND AUTHOR OF
“Amanda’s constant enthusiasm
TRUE BREWS AND BREW BETTER BEER
and thoughtfulness has inspired
the team at High Street on
Market to become more
confident and understanding of
fermentation. Now that same
“Devour every page of Ferment Your Vegetables and you will
enthusiasm and thoughtfulness
be rewarded with ideas and recipes to keep you fermenting
is available to everyone in
for years. Everything you need to know is covered, even if
Ferment Your Vegetables.
your microbial adventures have only just begun.”
Microbes have never had
a better ambassador.” —— BRANDEN BYERS, AUTHOR OF
THE EVERYDAY FERMENTATION HANDBOOK
—— ELI KULP, EXECUTIVE CHEF,
HIGH STREET ON MARKET,
FORK RESTAURANT,
AND A.KITCHEN + BAR “Ferment Your Vegetables
offers clear, concise instructions
for making your own pickles,
sauerkraut, kimchi, and more.
“Full of enticing photos and solid techniques, The book’s small-batch approach
Ferment Your Vegetables removes any fear makes the practice of
about fermentation and replaces it with fun! vegetable preservation acces-
Brimming with practical advice and creative sible to everyone, with wildly
flavor combinations, Feifer’s book is a must- creative, playful recipes!”
read for anyone who enjoys fermented foods.”
—— LEDA SCHEINTAUB,
—— ALLYSON KRAMER, AUTHOR OF AUTHOR OF CULTURED FOODS
GREAT GLUTEN-FREE VEGAN EATS FOR YOUR KITCHEN
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FERMENT
Your
VEGETABLES
A
A FUN AND FLAVORFUL
GUIDE TO MAKING YOUR OWN
PICKLES, KIMCHI, KRAUT,
AND MORE
Amanda Feifer
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FERMENT
Your
VEGETABLES
A
A FUN AND FLAVORFUL
GUIDE TO MAKING YOUR OWN
PICKLES, KIMCHI, KRAUT,
AND MORE
Amanda Feifer
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© 2015 Quarto Publishing Group USA Inc.
Text © 2015 Amanda Feifer
Photography © 2015 Quarto Publishing Group USA Inc.
First published in the United States of America in 2014 by
Fair Winds Press, an imprint of
Quarto Publishing Group USA Inc.
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: [phone]
Fax: [phone]
www.QuartoKnows.com
Visit our blogs at www.QuartoKnows.com To Jake, in gratitude for his fermenty and real life
love and support. And for Ava, may she grow up in
All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright a world full of bubbly, probiotic acceptance.
owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, n
and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise,
arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with
information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing
information in a subsequent reprinting of the book.
19 18 17 16 15 1 2 3 4 5
ISBN: 978-1-59233-682-1
Digital edition published in 2015
eISBN: 978-1-62788-755-7
Library of Congress Cataloging-in-Publication Data
Feifer, Amanda.
Ferment your vegetables : a fun and flavorful guide to making your own pickles, kimchi, kraut, and more / Amanda Feifer.
pages cm
Includes index.
ISBN 978-1-59233-682-1
1. Fermented foods. 2. Pickled foods. I. Title.
TP371.44.F44 2015
664'.024--dc23
2015024235
Cover and book design by Laura McFadden Design
Photography by Courtney Apple
Prop and food styling by Barbara Botting
Printed and bound in China
The information in this book is for educational purposes only. It is not intended to replace the advice of a physician or
medical practitioner. Please see your health care provider before beginning any new health program.
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(Text) (Text)
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© 2015 Quarto Publishing Group USA Inc.
Text © 2015 Amanda Feifer
Photography © 2015 Quarto Publishing Group USA Inc.
First published in the United States of America in 2014 by
Fair Winds Press, an imprint of
Quarto Publishing Group USA Inc.
100 Cummings Center
Suite 406-L
Beverly, Massachusetts 01915-6101
Telephone: [phone]
Fax: [phone]
www.QuartoKnows.com
Visit our blogs at www.QuartoKnows.com To Jake, in gratitude for his fermenty and real life
love and support. And for Ava, may she grow up in
All rights reserved. No part of this book may be reproduced in any form without written permission of the copyright a world full of bubbly, probiotic acceptance.
owners. All images in this book have been reproduced with the knowledge and prior consent of the artists concerned, n
and no responsibility is accepted by producer, publisher, or printer for any infringement of copyright or otherwise,
arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with
information supplied. We apologize for any inaccuracies that may have occurred and will resolve inaccurate or missing
information in a subsequent reprinting of the book.
19 18 17 16 15 1 2 3 4 5
ISBN: 978-1-59233-682-1
Digital edition published in 2015
eISBN: 978-1-62788-755-7
Library of Congress Cataloging-in-Publication Data
Feifer, Amanda.
Ferment your vegetables : a fun and flavorful guide to making your own pickles, kimchi, kraut, and more / Amanda Feifer.
pages cm
Includes index.
ISBN 978-1-59233-682-1
1. Fermented foods. 2. Pickled foods. I. Title.
TP371.44.F44 2015
664'.024--dc23
2015024235
Cover and book design by Laura McFadden Design
Photography by Courtney Apple
Prop and food styling by Barbara Botting
Printed and bound in China
The information in this book is for educational purposes only. It is not intended to replace the advice of a physician or
medical practitioner. Please see your health care provider before beginning any new health program.
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(Text) (Text)
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Contents
Introduction | 8
A
Part I
GETTING STARTED WITH FERMENTATION | 9
A
Part II
SMALL-BATCH LACTIC ACID FERMENTATION | 37
Chapter 1: Pickles | 39
Chapter 2: Kraut | 71
Chapter 3: Kimchi | 101
Chapter 4: Sauces, Salsas, and Condiments | 127
Chapter 5: Kvass | 141
A
Part III
ALTERNATIVE APPROACHES TO VEGETABLE FERMENTATION | 151
Chapter 6: Fermenting in Crocks | 157
Chapter 7: No-Salt-Added Ferments | 177
Chapter 8: Tsukemono, Sun Pickles, and Other Paths to Cultured Vegetables | 187
Resources | 199
Appendix | 200
Bibliography | 202
Acknowledgments | 203
About the Author | 204
Index | 205
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Contents
Introduction | 8
A
Part I
GETTING STARTED WITH FERMENTATION | 9
A
Part II
SMALL-BATCH LACTIC ACID FERMENTATION | 37
Chapter 1: Pickles | 39
Chapter 2: Kraut | 71
Chapter 3: Kimchi | 101
Chapter 4: Sauces, Salsas, and Condiments | 127
Chapter 5: Kvass | 141
A
Part III
ALTERNATIVE APPROACHES TO VEGETABLE FERMENTATION | 151
Chapter 6: Fermenting in Crocks | 157
Chapter 7: No-Salt-Added Ferments | 177
Chapter 8: Tsukemono, Sun Pickles, and Other Paths to Cultured Vegetables | 187
Resources | 199
Appendix | 200
Bibliography | 202
Acknowledgments | 203
About the Author | 204
Index | 205
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a
Introduction
The act of vegetable fermentation is often as easy as chopping a vegetable,
PART
putting it in a jar, pouring in some salt brine, and waiting.
Yet for all its practical simplicity, fermentation is also amazingly meaningful and
1
complex when considered from a political, social, or philosophical perspective.
Fermentation is empowerment. The act of deciding to ferment one’s food can
be political. It says no to fast food and yes to the idea that good things come to
those who wait. It says no to raging, baseless bacteria-phobia and yes to appre-
ciating that we may not yet understand all that the microbial world has to offer. n
It accepts that innovation and exploration are important in a progressive society,
but also that there are lessons to be learned from the past. It says no to ingre-
dient lists that require a chemistry degree to understand and yes to foods with
knockout flavors and simple ingredients.
Getting Started with Fermentation
Just salt and vegetables, when fermented, give us so much more than the sum
of their parts. They give us sauerkraut, pickles, kimchi, and more. They give us
The building blocks and basic techniques of practical vegetable fermentation
higher vitamin output than there was input. They give us abundant probiotics and
specialized enzymes that, researchers continue to find, do all sorts of unimag- are covered in this section, which is intended to be a reference point for
inably good things for our bodies, and even fight specific diseases. Undeniably,
the entire book. I’ll lay out the basic aspects of fermenting vegetables,
they give us flavors that taste like nothing else, flavors that can’t be replicated by
show you what you need, and address common concerns.
chemical additives or the addition of vinegar and spices.
If you’re new to vegetable fermentation, understanding the concepts
This book is intended as a road map to fermenting your own vegetables at
home. I hope that it calms any fears you might have about the safety of this outlined in this section will illuminate the step-by-step process of
extraordinarily safe process. I hope it shows you that, by being flexible and
fermenting and give you an appreciation for what is actually happening
exploratory, you can experience both increased health and pleasure from your
in the jar or crock. This is the place to answer any nitty-gritty questions
food. I hope, too, that it will inspire you to try not only these recipes but also
you have about process and to find out exactly why you should join the
to introduce your own favorite flavors into future batches of kraut and kimchi.
I hope that it excites you and incites you to explore food through the world of growing movement of home fermenters.
ferments. Most of all, I hope that it shows you that fermentation is fun!
FERMENT YOUR VEGETABLES 9
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