By Kirsten and Christopher Shockey

Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields a nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting with more than 60 fresh vegetables, herbs, and even a few fruits.

In addition, to 140 recipes and suggestions for an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.

"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section." - Sandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation

"Such good information and so much of it!" -Deborah Madison, author of Vegetable Literacy

Part I
Dipping Into the Brine

Fermentation Fundamentals

Chapter 1 Back to the Future: Vegetable Fermentation as Preservation
Chapter 2 The Inner Life of Pickling: The Science Behind Vegetables
Chapter 3 Crocks and Rocks: The Tools of the Trade

Part 2
Mastering the Basics

Kraut, Condiments, Pickles, and Kimchi

Chapter 4 Mastering Sauerkraut
Chapter 5 Mastering Condiments: Variations on Kraut
Chapter 6 Mastering Brine Pickling
Chapter 7 Mastering Kimchi Basics
Chapter 8 Practical Matters: Storage and Troubleshooting

Part 3
In the Crock

Fermenting Vegetables A to Z

Garden Vegetables and Herbs: Arugula to Zucchini and Other Summer Squash
Foraged Vegetables: Dandelion Flowers, Leaves and Roots; Lamb�s-Quarters; Nettles; Ramps and Watercress
Fruits: Apples, Citrus Fruits and Cranberries

Part 4
On the Plate

Chapter 9 Breakfast: Culture for the Gutsy
Chapter 10 Snacks: A Pickle a Day Keeps the Doctor Away
Chapter 11 Lunch: Ferments on the Go
Chapter 12 Happy Hour: Cocktails
Chapter 13 Dinner: Brine and Dine
Chapter 14 Desserts: Really?

Appendix: Scum- The Good, the Bad and the Ugly
Resources
Bibliography
Acknowledgements
Index