Bibliograph

Fermented vegetables, creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes, Kirsten K. Shockey and Christopher Shockey ; photography by Erin Kunkel

Type

Label

Fermented vegetables, creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes, Kirsten K. Shockey and Christopher Shockey ; photography by Erin Kunkel

Language

eng

Bibliography note

Includes bibliographical references

Index

no index present

Literary Form

non fiction

Main title

Fermented vegetables

Nature of contents

dictionariesbibliography

Oclc number

893204967

Responsibility statement

Kirsten K. Shockey and Christopher Shockey ; photography by Erin Kunkel

Sub title

creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes

Summary

Fermented foods are a delicious, healthy addition to any diet, including the Paleo diet. They're full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. A classic preserving method, the laco-fermentation process yield nutrient-dense live foods packed with vitamins, minerals, enzymes--and flavor!--and is easy enough for complete beginners

Classification