Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
  • Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments
ISBN: 1612127282
EAN13: 9781612127286
Language: English
Release Date: May 30, 2017
Pages: 272
Dimensions: 0.67" H x 8.98" L x 7.99" W
Weight: 1.11 lbs.
Format: Paperback

Fiery Ferments: 70 Stimulating Recipes For Hot Sauces, Spicy Chutneys, Kimchis With Kick, And Other Blazing Fermented Condiments

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Book Overview

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 Habaero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entr'es, and beverages highlight the many uses for hot ferments.

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Book Reviews (11)

5
  |   11  reviews
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4
   It’s great so far
I bought another fermenting book, and I won t disclose the name, but it was bad. I really don 't trust there judgement on very short ferments. I watched Chile Chump on YouTube and he did not really recommend this book, but he referred to it. I bought the book and goes deep into the fermentation process. I am really enjoying it so far and I haven t gotten into the recipes yet, but I have looked at them. Not every question I have had answered has been, but it is not from a lack of effort on the authors. It is certainly better than another equally priced book and I would recommend it.
 
1
   Save your money!
Out of the dozen or so recipes we tried, the only one that was good was the fiery cranberry mole and fermentation did not significantly contribute to the flavor. The others ranged from disgusting to inedible to not worth it.
 
5
   Recipes plus Context
A great book to have for recipes, but also for those who are just getting into fermentation. The first recipe isn 't page 76-something I value because the information before that was history, processes, tools, etc...I bought it primarily for the hot sauce recipes, but will dive into the other recipes as well. They do offer some advice on pepper substitutions, but to get the full advantage make sure you have access to a variety of peppers.
 
5
   You’ll want to make EVERYTHING in here!
This book is even better than their first “fermented vegetables ''. I have tried it already and received 4 recipes with a desire to make everything! Thank you for a beautiful and amazing book!
 
4
   still enjoyed reading the recipes
I read cookbooks and, I thought, I would do my own fermentation. I was not now perfect, but I still enjoyed reading the recipes.
 
5
   Some Like it Hot? This book is for you.
I am a fan of spicy hot, so that this book is terrific! I am on the Plant Paradox Diet, so that fermenting is an easy way to get the pepper kick without the excessive content of lectin that causes inflammation. I highly recommend '' this book.
 
5
   Highly Informative and Highly Recommended
I am a spicy food blogger and when I began to research fermenting my copious chili pepper harvest, this is one of the first books I came across. I learned so much from this book.
 
5
   Great Book!
I stayed up to cover just to read this thing from cover to cover like a regular book, in fascination. And I am normally not much of a cookbook fan. It is interesting, humorous, informative, creative and really brings home not only a wide variety of recipes for fermenting, but also the underlying point that it is an infinite canvas with which to play with, with just a few components and ingredients and some imagination. It has lots of short notes in passing that seem like valuable tidbits for someone new to fermenting.
 
5
   recipes and personal experiences to make the book not only useful, but enjoyable to read
This is a very an informative book. The authors blend a variety of information, recipes and personal experiences to make the book not only helpful but also enjoyable to read. It is evident that the Shockeys have a passion for fermented foods and they think outside the box and try new things. Some did for them, and some not, but helps me learn as I can avoid some pitfalls if I learn from others'experiences. It is much more than a recipe book. This is the second book on fermenting that I have experienced from the Shockeys and both have been great.
 
5
   Great Recipes - Great Photos - Great Eating
Every recipe is a winner, there are tips scattered throughout the book to ensure success. The photography is so realistic that it makes the food jump off the page. My favorite recips are the Thai-inspired Green Bean Relish and the Green Bean Kimchi. Buy the book and get your ferment on.
 
12