Fiery Ferments

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

Nonfiction, Food & Drink, Herbs & Spices, Canning & Preserving
Cover of the book Fiery Ferments by Kirsten K. Shockey, Christopher Shockey, Storey Publishing, LLC
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Author: Kirsten K. Shockey, Christopher Shockey ISBN: 9781612127293
Publisher: Storey Publishing, LLC Publication: May 30, 2017
Imprint: Storey Publishing, LLC Language: English
Author: Kirsten K. Shockey, Christopher Shockey
ISBN: 9781612127293
Publisher: Storey Publishing, LLC
Publication: May 30, 2017
Imprint: Storey Publishing, LLC
Language: English

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

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