Add both health and heat to your plate! The bestselling authors ofFermented Vegetablespresent an array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreadsplus dozens of recipes that use your hot ferments.
A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat. Tara Whitsitt, founder ofFermentation on Wheels
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 Zaatar 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 youll need for your spicy fermenting experience.
Kirsten K. ShockeyandChristopher Shockeyare the coauthors of the best-selling Fermented Vegetables. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.
From the best-selling authors ofFermented Vegetablescomes a tongue-tingling array of condiments sure to heat up your table. These recipes combine probiotic goodness with spices and flavors inspired by cuisine from around the world. Includes more than 40 ways to maklƒ-
![Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments [Paperback]](/itemImage/2/1/1/6/2_5414714.jpg "Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments [Paperback]")