Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes PDF
Preview Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
FERMENTED VEGETABLES CREATIVE RECIPES FOR FERMENTING 64 VEGETABLES & HERBS IN Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes KIRSTEN K. SHOCKEY & CHRISTOPHER SHOCKEY Photography by Erin Kunkel ß Storey Publishing The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Margaret Sutherland and Molly Jackel Art direction and book design by Alethea Morrison Text production by Liseann Karandisecky Indexed by Nancy D. Wood Photography by © Erin Kunkel, except pages 358 and 359 by the author Illustrations by © Daniel Everett Hand lettering by Alethea Morrison © 2014 by Kirsten K. Shockey and Christopher Shockey All rights reserved. No part of this book may be Printed in Canada by Transcontinental Printing reproduced without written permission from the 10 9 8 7 6 5 4 3 2 1 publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with Library of Congress Cataloging-in-Publication Data appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or trans- Shockey, Kirsten, author. mitted in any form or by any means — electronic, Fermented vegetables / by Kirsten and Christopher mechanical, photocopying, recording, or other — Shockey. without written permission from the publisher. pages cm The information in this book is true and complete Includes bibliographical references and index. to the best of our knowledge. All recommendations ISBN 978-1-61212-425-4 (pbk. : alk. paper) are made without guarantee on the part of the author ISBN 978-1-61212-426-1 (ebook) 1. Fermented or Storey Publishing. The author and publisher dis- foods. 2. Vegetables—Preservation. 3. Canning and claim any liability in connection with the use of this preserving. I. Shockey, Christopher, author. II. Title. information. TX612.V4S47 2014 Storey books are available for special premium 664'.024—dc23 and promotional uses and for customized editions. 2014020893 For further information, please call 1-800-793-9396. Storey Publishing 210 MASS MoCA Way Be sure to read all of the instructions thoroughly North Adams, MA 01247 before undertaking any of the techniques www.storey.com or recipes in this book and follow all of the recommended safety guidelines. “Here, try this,” we’d say as we thrust some new creation at our sometimes-skeptical children on the other side of the fork. It became habit for them, just something they did in our house with two fermentistas on the loose. Now and then they’d ask, hopefully, if we were ready to move on to become bakers or chocolatiers. Still, they always opened up and gave us their honest assessment and support. Thank you, Jakob, Kelton, Dmitri, and Ariana. LOVE, MOM & POP Why We Ferment, 11 PART 1 Dipping into the Brine FERMENTATION FUNDAMENTALS — 14 — CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation .................19 CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation .....................................................................23 CHAPTER 3 Crocks and Rocks: The Tools of the Trade .....................................31 PART 2 Mastering the Basics KRAUT, CONDIMENTS, PICKLES, AND KIMCHI — 48 — CHAPTER 4 Mastering Sauerkraut ............................................................53 CHAPTER 5 Mastering Condiments: Variations on Kraut ..................................65 CHAPTER 6 Mastering Brine Pickling ........................................................77 CHAPTER 7 Mastering Kimchi Basics ........................................................87 CHAPTER 8 Practical Matters: Storage and Troubleshooting ...............................95 PART 3 In the Crock FERMENTING VEGETABLES A TO Z — 102 — Garden Vegetables and Herbs ................................................................109 Arugula, 109 Eggplant, 174 Radicchio, 218 Asparagus, 110 Escarole, 176 Radishes, 219 Basil, 113 Fennel, 178 Rapini (Broccoli Rabe), 222 Beans, Green, 116 Garlic, 180 Rhubarb, 223 Beets, 119 Garlic Scapes, 183 Rutabaga, 225 Broccoli, 127 Grape Leaves, 184 Scallions (Green Onions), 226 Brussels Sprouts, 127 Horseradish, 185 Shiso, 228 Burdock (Gobo), 129 Jicama, 187 Spinach, 233 Cabbage, Green and Savoy, 131 Kohlrabi, 189 Sunchokes, 236 Cabbage, Napa or Chinese, 140 Leeks, 191 Sweet Potatoes, 237 Cabbage, Red, 147 Mushrooms, 193 Tomatillos, 240 Carrots, 148 Mustard Greens, 195 Tomatoes, 241 Cauliflower, 151 Okahijiki Greens (Saltwort), 197 Turmeric, 243 Celeriac, 156 Okra, 199 Turnips, 245 Celery, 158 Onions, 201 Winter Squash, 248 Chard, 160 Pak Choi (Bok Choy), 205 Zucchini and Other Summer Squash, 252 Cilantro (Coriander), 160 Parsley, 206 Collard Greens, 163 Parsnips, 208 Corn, 165 Peas, 210 Cucumbers, 166 Peppers, 212 Foraged Vegetables .......................................................258 Dandelion Flowers, Leaves, and Roots, 259 Ramps, 264 Lamb’s-Quarters, 261 Watercress, 265 Nettles, 263 Fruits ..................................................................267 Apples, 267 Cranberries, 273 Citrus Fruits, 270 PART 4 On t—h 2e76 P— late CHAPTER 9 Breakfast: Culture for the Gutsy ...............................................281 CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away ...............................291 CHAPTER 11 Lunch: Ferments on the Go ....................................................301 CHAPTER 12 Happy Hour: Crocktails ........................................................323 CHAPTER 13 Dinner: Brine and Dine .........................................................329 CHAPTER 14 Dessert: Really? ..................................................................349 Appendix: Scum — The Good, the Bad, and the Ugly, 356 Resources, 360 Bibliography, 363 Acknowledgments, 367 Index, 368
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