Fermented Vegetables, 10th Anniversary Edition

This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.

• “An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section.”
  Sandor Ellix Katz, Fermentation Revivalist and author of Sandor Katz’s Fermentation Journeys
• “Such good information and so much of it!”
  Deborah Madison, author of Vegetable Literacy
• "The book I recommend for patients looking to improve their gut health."
  Dr. Frank Lipman, author of The New Rules of Aging Well
• "My go-to bible on everything fermented is even better! With more techniques, more stories of fermentistas and the history of fermentation, and, best of all, more recipes."
  Rosemary Gladstar, herbalist, author, and fermented food fan
• "In the decade since the first edition of this book was published, the popularity of fermented food and frequency of talking about the microbiome and gut health have skyrocketed. With additions to the number of recipes, cultural views, and insights into the history and cultural importance of fermentation, the second edition of this tremendously informative book does not disappoint. Whether wondering about fermenting as a hobby, seeking suggestions for what equipment fits which fermentation style, or looking for guidance on how to safely preserve vegetables grown in their own gardens, readers will find the information and ideas they need here."
  Library Journal, starred review