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9781635865394

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"""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 ""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 ""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"

""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 ""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 ""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 ""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

Author Information

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.

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