Fiery Ferments
Kirsten K. Shockey, Christopher Shockey, Darra Goldstein · 2017
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About this book
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 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 highlight the many uses for hot ferments.
Appears in these reading paths
Best Jamaican Cookbooks to Learn the Cuisine
Growing Chili Peppers: The Best Books to Read, in Order
Ferment anything: sauerkraut, kimchi & beyond
Make your own hot sauce
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