Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments by Shockey, Kirsten K.

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Paperback) (ISBN-13: 9781612127286)

Vendor: Kirsten K. Shockey
Product type: Books
Format: Paperback
$24.95
$24.95
$24.95
Subtotal: $24.95
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments by Shockey, Kirsten K.

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

$24.95
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments by Shockey, Kirsten K.

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

$24.95
Format: Paperback
Description
Description
x
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 Haba ero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entr es, and beverages highlight the many uses for hot ferments.

Author: Kirsten K. Shockey, Christopher Shockey
ISBN-10: 1612127282
ISBN-13: 9781612127286
Publisher: Storey Publishing
Language: English
Published: 05/30/2017
Pages: 272
Format: Paperback
Weight: 1.85lbs
Size: 8.90h x 8.00w x 0.80d

Review Citation(s):
Foreword 05/09/2017
By Kirsten K. Shockey
By Kirsten K. Shockey
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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.

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