Fermented Vegetables, by Kirsten Shockey and Christopher Shockey #8003
Fermented foods are delicious, nutrient-rich, and promote healthy digestion. They are a hot food trend today, but the process itself is as old as time. Jars of fermented food are expensive to buy, but anyone with a vegetable garden and surplus harvest can prepare them for very little cost. This book gives detailed instructions for making sauerkraut, pickles, chutneys, and other types of fermented vegetables. There are 140 recipes using 80 different vegetables and herbs and an additional 84 recipes for using the fermented foods in meals and snacks.
368 pages, full-color photography.