Bests & Worsts Reviews from Amazon

Love this book. It is exactly what I was looking for out of my first book on the topic. It gives you a full explanation of lacto-fermentation science and history along with sections on salts, troubleshooting and equipment; the basic procedures behind sauerkraut, brine pickling and kimchi; and then a whole bunch of recipes (A-Z) for a multitude of veggies and even a few fruits What I really like is that there is a lot of explanation of techniques and not just simple recipes so that you develop an understanding of what you are doing instead of just blindly following step-by-step. For example, for many of the vegetables there is more than one recipe and it will discuss the various types of that veggie or similar veggies. If you can't ferment almost any vegetable you can think of with this book, then you clearly did not read it! This book only deals with lacto-fermentation which is using the naturally occurring Lactobacillus to ferment your veggies. It does not deal with starter cultures or use of whey or any other inoculation method. It is also strictly tailored for vegetable fermentation. It does not discuss yeast fermentation of beer, wine or sourdough or the aging fermentation of meats.