About the Author
Kelly McVicker is an educator, pickle maker, entrepreneur, and certified Master Food Preserver. As founder of McVicker Pickles, her popular workshops on fermentation, home canning, and other food preservation techniques have helped people discover the joys of preserving their own food safely and deliciously. Kelly lives in San Francisco, along with an abundance of pickled things she expects will come in handy during the next earthquake.
Harness the power of fermentation with this fun (and funky) recipe bookFermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.With a simple guide to preparing your kitchen and mastering your first ferment, you’ll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you’ll always have something new and interesting to try.Essential Vegetable Fermentation includes:Fermenting 101―Learn the history, science, health benefits, and cultural significance of fermented foods around the world.In a pickle―Detailed instructions and troubleshooting tips help keep your ferments on track.Make It a Meal―Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more.Master the probiotic process today and enjoy all the vegetables you can ferment!
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