Fermented Carrots, Three Ways

This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.

Fermented Vegetables, 10th Anniversary Edition co-author Kirsten K. Shockey prepares three easy carrot ferments that make a delicious, healthy addition to any diet — no crock (or cabbage) required.

From gingery Carrot Kraut to Spicy Carrot Salad to simple Fermented Carrot Sticks, explore the versatility of a single vegetable and produce different flavors and textures merely by changing the amount of surface area that gets exposed to the lacto-fermentation process. Plus, discover innovative techniques for keeping your ferments safely submerged in brine.

For full recipes, visit: https://www.hachettebookgroup.com/sto...

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For more about Kirsten and Christopher Shockey, visit: http://www.fermentista.us/

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Video produced by Mars Vilaubi and Storey Publishing.