A large book - more suited to dipping in and out as a reference. Some interesting recipes and insights - useful for both a beginner and a more experienced cook.

‘Fermented Vegetables, 10th Anniversary Edition’ written by Kirsten K. Shockey and Christopher Shockey in 2014 is a fabulous book filled with creative recipes for fermenting 72 vegetables, fruits and herbs in brined pickles, chutneys, kimchis, krauts, pastes and relishes. The amazing photographs, bright colors and delicious recipes make this a great book to keep in the kitchen.

I love the enthusiasm in this book. Fermented vegetables are so good for gut health!

I look forward to trying some of these recipes and enjoying more fruits of our labor (in the garden) by finding different ways of preserving the vegetables with unique flavors.

Thank you #NetGalley and #StoreyPublishing #Storey for the opportunity to read this book early in exchange for a review. All opinions and thoughts are those of my own. #FermentedVegetables #GutHealth

This is a great book for anyone interested in trying fermented foods or just wanting to learn more about them. I can't wait to try more of the recipes!

Clear and precise instructions on how to recipes make fermented vegetables. Bonus points for pictures. There are quite a few recipes I want to try.

I really really enjoyed this book! Great instructions. I don't think I previously realized how many things you could ferment or pickle. Fermented Vegetables is a comprehensive guide to the art of fermentation. The authors, Kirsten K. Shockey and Christopher Shockey, provide clear and concise instructions for a variety of fermentation techniques, from traditional sauerkraut to more exotic options like pickled brussels sprouts and fermented hot sauces. The book emphasizes the importance of using food scraps and reducing waste, and offers valuable tips on troubleshooting common fermentation issues. Whether you're a beginner or an experienced fermenter, this book is an excellent resource for learning how to create delicious and healthy fermented foods.

A great collection for those who are interested in fermented foods. The kids even liked some of the recipies we tried. Can't wait to taste some more!

An excellent book for anyone interested in getting into fermenting. The recipes, the explanations, the graphics all worked perfectly to make this an informative and useful read.

Fermented Vegetables is the ultimate guide to fermenting veggies! There were a ton of great recipes with lots of variety! The recipes were easy to follow and accompanied by beautiful photos!

One of my favorite things when it comes to cookbooks, is finding a possible new way to make something that I grew up with.

I left the book too late to read. It expired before I had a chance to finish it. I only managed to get to the first few chapters and not even until the recipes.
The book is well done and very interesting. There is too much information to just browse. I might buy the book at some point, if it do, I might be able to provide a more detailed review.
I would highly recommend this for the kitchens of people interested in fermentation and fermented foods.

I picked this on a whim hoping they might have a recipe for freezer slaw close to what my grandmother made. There was so much more. This wasn’t just simple canning. Everything is explained quite well with pictures and definitions. They’ve made it easy to start if you’re a newbie, but with enough creativity for those who are bored of the same old same old.

Holy moly! This book was wild! I love kraut and pickles so I thought I would try to make my own. I had NO IDEA the complexity of some of these recipes!! The first part of the book is just on the whys and how’s. Do not skip this part. You don’t want to spend all the time waiting to enjoy your fermented food only to have ruined it by not doing it properly.

"Fermented Vegetables, 10th Anniversary Edition" is a comprehensive guide that celebrates the art and science of fermentation. The book begins with a thorough introduction to fermentation, covering everything from the science behind the process to the tools and ingredients needed to get started. I particularly appreciate the emphasis on sustainability and zero-waste processes in this edition. The Shockeys provide practical tips for reducing food waste and using fermentation to preserve seasonal abundance, making it not only a delicious but also an environmentally conscious practice. Whether you're looking to improve your gut health, expand your culinary horizons, or simply enjoy the delicious flavors of fermented foods, this book has something for everyone. Highly recommended!

Disclosure: I received an ARC of this book from NetGalley in exchange for an honest review.

I’m buying this book!!! Love the amazing ideas and fermented foods are so great to incorporate in your diet.

I am a "crunchy wannabe" & enjoy learning more about health & food.

I really enjoyed this book. The author gave ideas & tips & recipes that were easy to follow, nutritious & delicious. I will be referencing the book often & look forward to trying many more recipes!

Thank you to Netgalley & the Publisher for the ARC. All opinions are my own.

This was such an interesting read, and I learned so much! I am beyond excited to try these techniques out this summer with all the farmers' market abundance I find! This book was published 10 years ago but has been updated to reflect new knowledge!

I love a good pickle, and as I am well versed in quick pickles, I was a little nervous to do my own Fermentation. I was afraid that I could make my family sick with my inexperience. Though, after reading through this, it seems even simpler than canning. This also makes me nervous, lol. My grandmother and I love sauerkruat, so I am super excited to make it with her this summer.

Not only did I think this was super out of my wheelhouse, but i thought I was going to need to invest in tools like special jars to do it. This just isn't the case. You can use jars you already have on hand. The most important thing is to make sure your vegetables are covered with brine, and if you have a lid, make sure to burp!

This had so many tips and tricks along with visual aids and recipes! The writing was easy to understand and educated the reader on why things work the way they do. I feel like this is all incompassing for a newbie at Fermentation, and if it's something you are interested in, I highly recommend this book!

A really interesting read. The author's tone and phrasing makes for a very welcoming read. Almost encouraging you to read more just from their clear passion about fermented foods.

I really loved the introduction chapters that explained fermenting, why to ferment, how to, when to, etc. I really encourages the reader to just give it a go.

This book covers so many things I feel reviewing each bit a tad redundant. But I also don't want to look like I just read the first bit and skipped the rest. I didn't. Honest.

Basically I found is a well-paced, easy to read book that truly does encourage the reader to just give it a go. And it's not just one person telling you things about fermenting, it's a community within a book saying give it a go.

I think I'll start small next summer (end of year, Australian summer) and try my hand at pickled cucumbers. But that's as far as I dare for now.

I see "Fermented Vegetables" becoming one of those kitchen bibles I'd turn to again and again. Let it help me build my courage at givjng fermenting a go, and grow with the skills it has in place.

Seriously good read, highly recommend to anyone interested in home perserving good food.

If so good, why only 4 stars? Histamines! A bane of mine. I have various food intolerances and juggle them accordingly. As much as I love fermented food options, they rarely love me back. I'm half German and can rarely eat saurkraut. It's a torment, but maybe making my own with help from "Fermented Vegetables" will help!

Thank you for allowing me to read an ARC. Great book.

I enjoyed this book. I like the structure of the book. I was able to read the important information needed to start fermenting and look up specific topics of interest. My one area of concern is that I felt like the book assumes the reader either has knowledge already or is quite self-confident in the kitchen. After reading this book I realized I probably need a class where I can interact with the teacher until I gain more confidence and then this book will make more sense to me. That being said, there are lots of ideas in this book that seem like they'd be something I would enjoy. I am looking forward to the learning process!

The 10th Anniversary Edition of Fermented Vegetables, by Kirsten K. Shockey and Christopher Shockey, is an updated and expanded version of the original and follows strongly in its footsteps. It is broken down into clear sections. 'Fermentation Fundamentals' starts us off with the history and science of fermentation and what we need to get started. 'Mastering the Basics' covers a number of techniques including wet and dry brining, tsukemono and making kimchi. 'In the Crock' is the meat of the book, if you'll excuse the analogy, offering an A-Z listing of vegetables and fruits with recipes specific to each. Finally, 'On the Plate' is a collection of recipes for incorporating fermented foods into meals. The tenth-anniversary edition fills these sections with new recipes and techniques, making it an essential cookbook even for those who own the original edition (or perhaps *especially* for those who own the original). With 65 new recipes, new fermentation techniques and a strong focus on global foods, I was immediately excited to start trying things out.

With a review copy of the ebook, I was easily able to get started. I am particularly grateful that Storey Publishing made the review copy available six months in advance, so that I could have time to find out how my vegetables turned out before reviewing.

The photographs are fantastic, the recipes are very clear and there's plenty of opportunity for experimentation and modification.

I made the hot sauce, which I loved, and the Japanese fermented cabbage, which I now serve a few bits of with many different dishes. The turmeric pepper kraut is beautiful. There's a recommendation to put a slice of horseradish into other brines which is such a great idea and I've upped the flavour factor on many store-bought pickles by doing just this.

I made the hot sauce, which I loved, and the Japanese fermented cabbage, which I now serve a few bits of with many different dishes. The tumeric pepper kraut is beautiful. There's a recommendation to put a slice of horseradish into other brines which is such a great idea and I've upped the flavour factor on a number of jars by doing jut this.

I particularly like the repeated encouragement to experiment. Many vegetable listings have an additional "Create Your Own Recipes" section with ideas on how you could take things one step further.

I particularly like the repeated encouragement to experiment. Many sections have a "Create Your Own Recipes" section with ideas on how you could take things one step further.

Most measurements are given by vegetable, but where American measures are used (cups of carrots, tablespoons of butter), the recipes also offers the weight in grams. Only large measurements of liquid were given in gallons with no liter equivalent.

Although I remain unconvinced by the idea of Chocolate Sauerkraut Cake, the recipes at the end were very interesting, easy to follow, from all over the world, and inspiring.

The appendix, scum, is a useful explanation of what you should and shouldn't expect with a collection of photographs to help you work out if your brine is unsafe. This section also offers advice as to how to avoid these problems.

My only caveat is that I would recommend buying this book as a paperback rather than e-book, as many of the recipes build upon other recipes, so you need to go back and forth to get all the details. This makes sense where the initial instructions are the same, but isn't quite so easy on an e-book reader.

Thank you to @Story Publishing and NetGalley for the review copy. I'm more than happy to recommend this book to everyone from first-timers to frequent fermenters.

If this doesn't make you want to try to pickle every vegetable in the grocery story, I don't know what else would. Recipes are accessible and easy to follow. I like how there were tips across multiple skill levels. If you are just starting out there are great details and advice in here for specific recipes and uses. If you are more advanced, the book opens with general advise that can allow you to conduct your own fermentation experiments. Anyone who has a home garden that somehow turns out way more veggies than they can eat will appreciate this.