I love fermented foods but have not made a lot of them from scratch to date.
In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort.
But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go!
Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes.
This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy!
I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-)
Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this (at Amazon or here) that would be great.
Overall rating for this ebook: Very Good. 4 out of 5.