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    Hersteller: Workman

    Fermented Vegetables von Shockey, Kirsten K.

    Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

    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.


    Autor Shockey, Kirsten K. / Shockey, Christopher
    Verlag Workman
    Einband Kartonierter Einband (Kt)
    Erscheinungsjahr 2014
    Seitenangabe 376 S.
    Meldetext Versandbereit innert 24 Stunden
    Ausgabekennzeichen Englisch
    Abbildungen Trade Paperback
    Masse H23.0 cm x B20.5 cm x D2.2 cm 1'016 g
    Coverlag Storey Publishing, LLC (Imprint/Brand)
    Kartonierter Einband (Kt)
    Versandbereit innert 24 Stunden
    978-1-61212-425-4
    Fr. 23.60

    Über den Autor Shockey, Kirsten K.

    Kirsten K. Shockey is the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. 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.

    Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. 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 fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

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