If you like fermenting your own foods and have a flair for the hot & spicy - look no further. Authors Kirsten and Christopher Shockey, return to the fermented vegetable scene after their last best-seller Fermented Vegetables! This peppery cookbook provides over 60 recipes for chutneys, relishes, kimchis, pickles, hot sauces and much MUCH more from different states and countries all over the world. Many recipes feature the chile pepper, such as Thai Pepper Mint Cilantro Paste, Mango Plantain Habañero Ferment, and Aleppo Za’atar Pomegranate Sauce!
But the fun doesn't stop there - other traditional recipes are included such as horseradish, ginger, and peppercorns giving the reader a truly well-balanced experience and understanding of these recipes and foods. The recipes cover all types of meals such as breakfast & dinner, beverages, to snacks-on-the-go! The Shockey's truly reveal the full range of uses that hot ferments have within our tasty world.
You must log in to comment.