A very good book about pickling, the benefits, and recipes. All of the recipes are easy to follow with a step-by-step guide and I will suggest that you read the recipe first and have everything on hand before you start, which will make the process much smoother. A very good book to be added to anyone's kitchen.

This is a really good book on pickling and fermentation. The recipes are very easy to follow and anyone who is new to this should have no problem making the different arrays available.

This is a very well written and well organized book about pickling and fermentation. The directions are very specific and the book is easy to follow. If you want to learn about picking and fermentation, this is definitely the book for you.

I wanted a book that would give me basics on food fermentation. This book accomplished that well. I learned few tricks and even managed to do couple of the recipes that turn out quite yummy 😋

This cookbook would be useful for all levels of expertise. The first few chapters teach the basics of fermentation (and clarify the difference from pickling). Simple recipes are accompanied by diagrams with each step. The explanation of the fermentation science is accurate. But then, the book expands into all sorts of unique recipes for various krauts, kimchis, and brined vegetables, as well as chutneys and sauces. Here are just a few examples: Apple cider sauerkraut, Persian Red Cabbage Shoor, Beet Kvass, Rhubarb Chutney, and Lemongrass Lime Chile Paste. The last chapter includes some recipes that turn a fermentation product into an entire meal, such as Slow Cooker Kapusta with Kielbasa or Kansas Bierocks. Recipes seem easy enough, and make the process seem do-able, even for the beginner. My only complaint is that I'd like a few more photos of some of the dishes.

A simple yet comprehensive guide to fermentation, specifically vegetable fermentation, this book was engaging and concise.

An excellent book with detailed instructions and recipes for creating tasty delihts such as pickles, saurkrait, and kimchee. It's a great and easy way to create new tastes without cooking or canning.