Fermented Vegetables (Kirsten K. Shockey & Christopher Shockey)

I have read about the benefits of eating fermented vegetable but I have never tried making this myself. I would not know where to start and how it works. So when I saw this book, it tickled my interest to learn about something I know absolutely nothing about.
And that was indeed quite a learning experience!

This books is a treasure trove on the topic. You will learn absolutely everything there is to know about fermenting. It starts with the basics of what fermenting is, what is the science and the health benefits. You will learn about the tools and pots you will need and how they work. All the basics are detailed, sauerkraut, dry brining, pickling, miso and tsukemono and all the basics about storage and what to do when your experiments go wrong. The book then offers a whole range of ideas for many different vegetables, so there is enough there to cover your favorite veggies. To round it all off, recipes are provided in a closing part of the book.

There are many good illustrations, especially photos of how things should look like or not. The conversion tables and the pages for taking notes are a useful touch, as well as the additional resources.

To be honest, it all still sounds a bit too much time and work for me but I have learned a lot in this book and I will never look at sauerkraut in the same way ever again. But if you want to experiment with fermenting, or even become an expert at it, then I am sure you will love this book.