Every day I bring you an item on Amazon that I personally use or has been purchased by many members of the audience and I have researched enough to recommend.
Today’s TSP Amazon Item of the day is the book Fermented Vegetables, Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Christopher and Kristen Shockey. Wow long sub title right, heck longer that my tag line!
I decided to build on my post yesterday about the German Style Fermentation Crock with a book on how to make a lot of fermented items. This one is indeed my favorite. I don’t just love the recipes and the how to in this book either, I love the creativity that the authors used to start a business.
The book opens with that story, of how they started building a customer base and reaching out to local growers. Then calls come in like “we have a ton of garlic scapes, can you do something with those”, and with some creativity the answer became yes more often than no.
In fact in one year they made 52 different recipes and their customers were treated weekly to something new. While this book doesn’t teach you how to start such a business, it may inspire you to do so.
There are a ton of recipes too, here are some of my favorite in this book,
- Garlic Scape Paste
- Fermented Horseradish (you’ll not touch that white cream crap again)
- Basil Paste
- Cherry Bombs (made with cherry tomatoes)
- Celery Mint Salad
- Fresh Fennel Kraut
- Tomatillo Salsa
This is a great book for your own use or as a gift to any fermentation enthusiast. It gets very high marks with 4.5 stars with over 300 reviews at the time of this writing and many of the 4-5 star reviews are verified purchases.
The hard copy of the book is about 16 bucks and kindle users can get the electronic version for only $2.51. I personally opted for the kindle version but if you are the type that likes “cook books” you will want to go hard copy all the way.
I have to say a huge part of recovering my health has been fermented vegetables and yogurt cheeses. This stuff is simple to make and the variations are endless, so whether you get this book or not, seriously consider getting started making your own foods. Sure there are great crocks like the one I discussed yesterday, and great books like this one on Fermented Vegetables, but there is plenty of info online and you can get started with a few ball jars and some air locks and small stoppers.
But for those of you that want to really enjoy the experience whether beginner or old pro I can’t recommend Fermented Vegetables, Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Christopher and Kristen Shockey highly enough.
Remember you can always find all of our reviews at TspAz.com
P.S. – One of the really great things about this book is how it teaches you how to avoid problems and failed fermentations. If you have ever had a failure or something just come out “not right”, this book is worth the price for that alone.