Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

By Christopher Shockey and Kirsten K. Shockey

Book Overview

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they've brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.

Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances.

Whet your appetite with recipes such as: Thai Pepper Mint Cilantro Paste Aleppo Za'atar Pomegranate Sauce Mango Plantain Haba ero Ferment

Dozens of additional recipes for breakfast foods, snacks, entr es, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you'll need for your spicy fermenting experience.

• Format: Paperback
• Language: English
• ISBN: 1612127282
• ISBN13: 9781612127286
• Release Date: May 2017
• Publisher: Storey Publishing
• Length: 272 Pages
• Weight: 1.87 lbs.
• Dimensions: 0.8" x 8.0" x 8.9"