Do you love pickles, kimchi, sauerkraut, pickled ginger, daikon, Japanese plums?
And what do all these have in common? They are all fermented! And bonus: fermented fruits and veggies are very healthy for you! They supply us with probiotics, enzymes, vitamins, minerals, and so much more. In fact, historically, fermented vegetables have been a cuisine staple in most every place in the world for thousands of years.
Many of us have our favorite stops for the best kimchee. And maybe you might have you ever thought about making your own but it seemed like too much to do. Well, thanks to author Amanda Feifer’s recent book “Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More”, it is easier than you might think! Once you learn the basics, it is easy to become hooked! And they taste so good!
“Ferment Your Vegetables,” by author Amanda Feifer, fermentation expert and founder of phickle.com, takes us into the world of fermentation. Whether you are just a beginner or you are the “seasoned” veteran, this book makes the process easy and accessible to make your own pickled products! Her approach not only covers the basics we all know and love, but she also provides new and delicious recipes that will make you want to experiment, too! With fresh new ideas, the possibilities are endless!
At just 208 pages, this moderately size hardcover is full of excellent easy-to-follow instruction. Once familiar with “small-batch lactic acid fermentation,” Feifer even gets into alternative approaches, such as fermenting in crocks, no-salt-added ferments, tsukemono, sun pickles, and other methods!
With only your favorite veggies, some spices, and a jar, the bubbling tangy world of fermented foods will be available to you any time so you please!
Mmm… Getting hungry now…
Ed Justus and Cynthia Lynn are owners of The Bookstore in Hanapepe.