Fiery Ferments

Description

Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads - plus dozens of recipes that use your hot ferments. The authors of the best-selling 'Fermented Vegetables' are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments. AUTHOR: Kirsten K. Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. Christopher Shockey is the coauthor of Fermented Vegetables with his wife, Kirsten Shockey. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. SELLING POINTS: . Probiotic-rich fermented food is a growing trend predicted to continue. Great follow-up to the best-selling Fermented Vegetables. . Exciting range of recipes for spicy ferments. Readers will find 70 recipes for pickled ginger, horseradish mustard, tri-coloured pepper rub, pickled peppers, pepperoncini salad, fiery kimchi, spicy cilantro paste, many hot sauces, and a variety of chutneys. There's also a selection of 40 recipes for using the hot ferments in cooking, including small plates, entrees, and drinks.

Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

"This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and -- most especially -- delicious for everyone!" -- Amanda Blake Soule, editor of Taproot magazine "This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension." -- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book "Kirsten and Christopher's compendium of spicy ferments and methods taught me so much about hot stuff. I can't wait to share this fabulous resource with those who love turning up the heat." -- Kate Payne, author of Hip Girl's Guide books and blogger "Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you're in for." -- Ashley English, author of Handmade Gatherings and A Year of Pies "A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." -- Tara Whitsitt, founder of Fermentation on Wheels "A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes." -- Alex Lewin, author of Real Food Fermentation