Fermented Things Book Bundle

$70.00

This three-book set includes Kirsten and Christopher Shockey’s Fermented Vegetables and Fiery Ferments (published May 2017) and The Big Book of Kombucha by Hannah Crum, aka The Kombucha Mama. Get your ferment on!

Ships within 3 business days for a flat rate of $5.95. 

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Description

Each of these books, published by Storey Publishing, is packed with recipes, DIY tips, and tons of inspiration. Learn about each of them below. This is a great starter set when you or someone you love is ready to take the leap into fermenting food and drinks at home.

Fiery Ferments
From Storey Publishing: “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 Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages show the many uses for hot ferments.”

Fermented Vegetables
From Storey Publishing: “Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as 1 pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.”

The Big Book of Kombucha
From Storey Publishing: “Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, the book gives you exactly the taste you want—for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha; fascinating details of the fermented tea’s history; and recipes for delicious foods and drinks you can make with kombucha.”

The Authors

Kirsten & Christopher ShockeyKirsten Shockey and her husband Christopher are the founders and co-owners of Ferment Works, a fermentation education company in Oregon. Their goals at Ferment Works are to help people learn to ferment, teach them how to create great flavors, and (most importantly) help them feel comfortable enough to do it at home alone or with friends and family.

Kirsten and Christopher live on a 40-acre farm in the Applegate Valley of Southern Oregon. As homesteaders, they’ve raised and homeschooled four children, grown fruit trees and gardens, nurtured animals, and fermented thousands of pounds of vegetables and other plants. Kirsten and Christopher work, write books, and teach classes and workshops together. They’re also working to build an online community gathering space for those who are passionate about fermentation. Read more –>

 

Hannah Crum - Kombucha KampAs a girl who grew up drinking pickle juice, Hannah Crum fell in love with kombucha at first sip. A sophisticated upgrade to the vinegary liquid of preserved cucumbers, kombucha inspired Hannah to become The Kombucha Mamma, and co-founder of Kombucha Kamp, and co-author of The Big Book of Kombucha with her husband and partner, Alex LaGory.

Hannah has done a ton to elevate kombucha, build the industry, and inspire everyday people to overcome their fears and brew their own fermented-tea concoctions. Making kombucha at home is fun and easy, but flavoring it is where the real magic happens; that’s when things get creative, messy, sticky, and colorful, and the possibilities are seemingly endless. Read more –>

photos: Ariana Shockey and Matt Armendariz Photography

Recipe

Fermented Ginger Pickles

Yield: About 1 pint

Fermented Ginger PicklesIn early winter the produce section of markets can be loaded with newly harvested ginger, galangal, and turmeric roots; they are full, succulent, and fresh. This is the time to preserve them. If you are lucky, you might find varieties beyond the widely available yellow ginger, such as the milder baby ginger, labeled “pink,” “young,” “new,” or “stem” ginger, or the zestier blue Hawaiian.

This recipe can be used for any kind of ginger, turmeric, or galangal, though galangal is more fibrous and better suited for a grated paste. We use these slices throughout the year to flavor meals or to put in other ferments to give them a head start (for example, when starting a hot sauce with only dried chile pods).

Ingredients

1 pound fresh ginger root
½ teaspoon salt

Instructions

1. Prepare the ginger by peeling off the skin and slicing the root as thinly as possible — think of the pickled ginger that’s served alongside a plate of sushi. Place these slices in a bowl.

2. Mix in the salt.

3. Pack the mixture tightly into a pint jar, pressing out any air pockets as you go. Leave the top quarter of the jar free.

4. Press a ziplock bag against the surface of the ferment, fill the bag with water, and zip it closed.

5. Place the jar on a plate and set aside, out of direct sunlight, to ferment for 7 to 14 days. During the fermentation period, monitor for air pockets, pressing down the ginger if needed. As the ginger ferments, the color will change slightly. The brine will become milky.

6. When the pickles are ready, transfer the jar to the refrigerator. These pickles will keep, refrigerated, for 12 months, provided the ginger is kept under the brine.

Excerpted from Fiery Ferments, © by Kirsten Shockey and Christopher Shockey, photography by © Lara Ferroni, used with permission from Storey Publishing.

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