This is a new segment on the blog, one that I have considered making for a very, very long time. My secret passion in life is cookbooks. I know, it's a bit strange, but there are dozens (maybe even hundreds of us?) who absolutely adore cookbooks, new and old. I have quite a collection- 121 counted books plus a bunch of old, obscure titles that I haven't had the energy to put into Eat Your Books. While I'm somewhat new in the book review space- writing formal book reviews for a blog like this is pretty challenging for me- I've put so much thought into what should go into a good cookbook review. So, without too much delay, here's our first cookbook review for Fermented Vegetables, 10th Anniversary Edition.
I received this book for free from the publisher through NetGalley in exchange for an honest review. This does not affect my opinion of the book or the content of my review. While I haven't cooked from this book, I evaluated its usability, recipe structure, and overall appeal.
Author
Kirsten and Christopher Shockey are well-regarded experts in fermentation, having spent years developing approachable methods for home fermenters. The Shockeys run their own fermentation education center, where they teach the art and craft of fermented foods, and they’ve authored several other books on related topics. They’re passionate about making fermentation accessible and safe for everyone.
Audience
This book is perfect for anyone interested in preserving food, boosting the nutritional value of vegetables, or exploring new flavors. It’s suitable for beginners, with straightforward instructions and ample troubleshooting tips, yet also offers insights and recipes that experienced fermenters will appreciate. Those who enjoy experimenting with DIY food preservation will find it especially rewarding.
Mission
The mission of Fermented Vegetables is to demystify the fermentation process, empowering home cooks to turn everyday vegetables into flavorful, probiotic-rich condiments and sides. Through clear steps and troubleshooting advice, the Shockeys aim to make fermentation an easy, sustainable, and rewarding practice. This edition also seeks to honor the book’s impact over the past decade by introducing new recipes and insights that reflect the growth of the fermentation community.
Standout and Unique Features
- The book’s detailed troubleshooting guide, unique flavor combinations, and helpful step-by-step instructions are some of its standout features.
- This edition also includes reflections on the original book’s impact, with updated techniques based on community feedback and evolving best practices.
- The clear instructions and explanations make this book an approachable resource for anyone curious about fermentation.
- The authors’ passion for the subject shines through, and the inclusion of creative recipe ideas shows that fermenting vegetables can be deliciously varied.
FAQ
Yes, I think that these recipes would be well-suited for an either weeknight or weekend cooking session. It depends on the specific recipe that you are making, but aside from some simple prep work, many of the recipes are make it and put it away to ferment for a while.
This book goes over the basics of fermentation. It assumes that you have no knowledge of fermentation and include guides to everything you need to know in order successfully ferment something. There's a couple other fermentation books out on the market, but I think this is more approachable.
The pictures in this book are superb. I particularly like the galleries that show you all the possible things that you could be seeing happening in the jar. In my few failed attempts at homemade Apple Core Vinegar, I've had some issues with mold and this has a great guide on what you're seeing.
You'll need wide mouth jars and I highly recommend fermentation weights. It's too easy otherwise for the food to float to the top and get moldy from my experience.
Most ingredients are basic vegetables and common seasonings, though some specialty items like certain spices or heirloom veggies may be optional.
It's quick to set up, but fermentation can take a couple weeks to get ready.
No, fermented vegetables doesn't provide nutritional information.
Generally yes, but fermented food has a unique flavor that children might not be used to.
No, but this is an updated version of the same book.
Yes, there's a lot of information on how fermentation works that makes it interesting to read.
If you like fermented foods or food preservation, this book is a keeper. If you're interested in getting started, I'd check it out from the library first before committing.
Recipe Review
Recipes I’ve Tried
Pickled Red Onions- delicious!
Recipes I’m Excited to Try
- Andrew's Private Reserve Kimchi.
- Tomatillo Salsa.
- Basil Paste.
Best Recipes for Different Occasions
- Gatherings: Pickled red onions or kimchi to add flavor to any dish
- Family meals: Classic sauerkraut
- Snacking: Fermented carrot sticks for a crunchy, healthy treat.
Final Verdict: A Permanent Addition?
This is a really great book if you are looking into making more of your own food and want to try fermented goodies. There's 72 different ferments, ranging from traditional to pretty outlandish. The book is equal parts approachable and scientific, meaning that I think anyone could use this at any point in their culinary cuisine. Overall, I would rate Fermented Vegetables as a must-read for anyone interesting in starting fermentation!
If You Are Interested In This Book, You Might Also Like:
If you enjoy Fermented Vegetables, you might also like The Noma Guide to Fermentation for advanced techniques or Wild Fermentation by Sandor Katz for a similar exploration of fermented foods.
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