Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.

The second edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

Why We Still Ferment                                                   
 
PART 1 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 Vegetable Fermentation 
CHAPTER 3 Crocks and Rocks: The Tools of the Trade                      
 
PART 2 Mastering the Basics                                            
Kraut, Condiments, Tsukemono, Pickles, and Kimchi
CHAPTER 4 Mastering Sauerkraut                                         
CHAPTER 5 Mastering Condiments: Dry Brining Techniques                  
CHAPTER 6 Mastering Tsukemono and Pickling Beds                         
CHAPTER 7 Mastering Brine Pickling                                     
CHAPTER 8 Mastering Kimchi Basics                                      
CHAPTER 9 Practical Matters: Storage and Troubleshooting                
 
PART 3 In the Crock                                                   
Fermenting from A to Z
Artichokes
Arugula
Asparagus
Avocado
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Citrus
Collard Greens
Corn
Cranberries
Cucumbers
Dandelions
Eggplant
Escarole
Fennel
Flowers
Garlic
Garlic Scapes
Ginger
Grape Leaves
Herbs
Horseradish
Jicama
Kale
Kohlrabi
Lamb’s Quarters
Leeks
Mango, Green and Unripe
Mushrooms
Mustard Greens and Seeds
Nettles
Okahijiki Greens (Saltwort)
Okra
Olives
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Plums
Potatoes, Sweet
Potatoes, White
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Tomatillos
Tomatoes
Turmeric
Turnips
Watermelon
Winter Squash
Zucchini and Other Summer Squash
 
PART 4 On the Plate                                                   
Incorporating Fermented Foods into Your Daily Meals
CHAPTER 10 Breakfast: Culture for the Gutsy                            
CHAPTER 11 Snacks: A Pickle a Day Keeps the Doctor Away                 
CHAPTER 12 Lunch: Ferments on the Go                                   
CHAPTER 13 Dinner: Brine and Dine                                      
CHAPTER 14 Dessert: Really?      
                                      
Appendix: Scum—The Good, the Bad, and the Ugly                         
Resources                                                             
Bibliography                                                          
Acknowledgments                                                       
Index