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.

Fiery Ferments. 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments. 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 0 plus dozens of recipes that use your hot ferments.

About the Author
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.


Book Information
ISBN 9781612127286
Author Christopher Shockey
Format Paperback
Page Count 272
Imprint Storey Publishing LLC
Publisher Workman Publishing
Weight(grams) 740g
Dimensions(mm) 226mm * 202mm * 16mm