The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain HabaNero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments.
by Kirsten K. Shockey, Christopher Shockey
by Eva Shockey, A.J. Gregory
by Joyce Goldstein
by Sid Goldstein
by Judy Gelman, Peter Zheutlin
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by T. Colin Campbell, Ph.D.
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