Fermented vegetables
Subtitle: creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
By: Kirsten K. Shockey & Christopher Shockey ; photography by Erin Kunkel
Contributors: Shockey, Christopher, author; Kunkel, Erin, photographer
Published: 2014
Language: eng
Number of pages: 375
ISBN-13: 9781612124254
Subjects: Vegetables; Fermented foods; Canning and preserving; Preservation
Notes: Includes bibliographical references (pages 364-366) and index.