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Explore Fermentation With a Fermented Vegetables Book
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
By Kirsten K. Shockey and Christopher Shockey
Paperback, 376 pages. October 2014.
The ChouAmi team loves this book for beginner fermenters written by our friends Kirsten and Christopher Shockey.
About the book:
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
About the authors:
Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables book. The Shockeys 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.
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A fermented vegetables book is more than a collection of recipes. It is a guide to the traditions and techniques that have preserved seasonal harvests for generations. Understanding why ingredients and fermentation times matter helps you adapt recipes with confidence and create flavors for your own kitchen. As your skills grow, you'll discover how simple methods spark creativity and make the most of fresh produce. Pairing these techniques with high-quality canning jars helps keep your preserved foods organized and ready to enjoy throughout the seasons.
Pairing trusted educational resources with thoughtfully crafted preservation tools makes every batch more rewarding. Whether you're exploring classic favorites or trying new combinations, Le Parfait America supports your journey with products inspired by French craftsmanship and a passion for beautiful preservation. Contact us to learn more about the right preservation supplies for your next project.
Frequently Asked Questions
How can a fermentation guide improve my results?
A well-written guide explains the science behind fermentation, helping you understand how beneficial bacteria develop and how to recognize successful batches. Learning these fundamentals makes it easier to troubleshoot and gain confidence with each project.
What vegetables are ideal for beginners to ferment?
Cabbage, carrots, radishes, cucumbers, and green beans are popular starting points because they ferment reliably and develop balanced flavors. Once you're comfortable with the process, you can experiment with seasonal vegetables, herbs, and spice blends.
Why is fermentation considered a sustainable kitchen practice?
Fermentation helps extend the usable life of fresh produce, reducing unnecessary food waste while encouraging seasonal cooking. It also promotes reusable storage solutions and thoughtful meal planning, making it a natural fit for households seeking more sustainable habits.
How do quality jars support successful fermentation?
Reliable glass jars provide a durable, nonreactive environment that helps maintain consistent conditions throughout fermentation. Properly designed containers also simplify monitoring your progress and storing finished vegetables, allowing you to enjoy homemade preserves with confidence for months to come.
Can I use seasonal vegetables for fermentation?
Yes. Many seasonal vegetables ferment well, making it easy to preserve fresh flavors and enjoy homegrown or locally sourced produce throughout the year.