Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments | 誠品線上

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

內容簡介

內容簡介 Add both health and heat to your plate! The bestselling authors of Fermented Vegetables present an array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads--plus dozens of recipes that use your hot ferments. "A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." --Tara Whitsitt, founder of Fermentation on Wheels Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Whet your appetite with recipes such as: Thai Pepper Mint Cilantro Paste Aleppo Za'atar Pomegranate Sauce Mango Plantain Habañero Ferment Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you'll need for your spicy fermenting experience.

作者介紹

作者介紹 Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

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