Recipe Book by Kirsten and Christopher Shockey
If you are looking to learn about the glorious world of naturally preserved foods, there is no one better to introduce you to it than the authors of this book. Kirsten and Christopher Shockey are seasoned food farmers who have explored hundreds of fermented food recipes from around the world and listed them in this practical and comprehensive book.
For a few decades, the availability of frozen and canned cabbage, tomatoes, turnips, beets and other vegetables made the traditional methods of food preservation seem complicated and obsolete. However, the latest scientific research reveals that freezing and canning of greens destroys their healthy nutrients. And you don’t need scientists to tell you that it also kills the natural flavor. Looking to find a healthier way to keep food tasty and healthy over prolonged periods of time, people are rediscovering the olden methods of food preservation. Fermentation not only preserves, but also enhances the vitamins in cabbage and other tasty veggies. But there is more to these foods than just their healthy properties. Fermented foods are simply delicious.
This book details various methods of food preservation, from making traditional sauerkraut to pickling and brining of 64 veggies and herbs. It also features over a hundred recipes for the preparation of delicious dishes with sour cabbage and other pickled veggies. This book is more than just a valuable collection of fermented food recipes. It is also a precious journal of the authors’ own triumphs and pitfalls on their lifelong journey of healthy food preservation.
This book is a comprehensive source of technical information and fermented food recipes, with invaluable insights and tips from the authors’ personal experience. It doesn’t matter if you are about to make your first sauerkraut, or have extensive pickling experience – this book is a must-have for everyone.