The book is split up in to three sections. Part 1: Getting Started With Fermentation is an invaluable chapter for a newbie like me. It starts with the very basics of What Is Fermentation? through to The Safety Question, What to Expect When You're Fermenting and Troubleshooting and FAQs.
Part 2: Small-Batch Lactic Acid Fermentation covers recipes for pickles, kraut, kimchi, and more. I like how there's lots of tips given in the recipe notes and how the author makes the recipes more personal by sharing her own experiences throughout the book.
Part 3: Alternative Approaches To Vegetable Fermentation takes fermentation beyond what's been learned so far. This chapter deals with things such as Fermenting in Crocks, No-Salt-Added Ferments and Tsukemono, Sun Pickles, and Other Paths to Cultured Vegetables.
There's so many recipes in this book to try, anything from Pickled Peppers or Simple Salsa to things I've never heard of such as Nabak Kimchi or Mirepoix Kraut. It's a great guide for the beginner fermenter but I'm sure that some of the recipes would certainly appeal to those who are more experienced too.
There's some fabulous photography throughout the book, just look at the colours in this Pumpkin Spice Kimchi, it looks so appetising and inspires me to give it a go.
I've learnt that fermenting can be fun as well as providing tasty food. These are Sauerkraut Pickled Eggs, all different colours. A red kraut will turn the eggs purple and radish pickle brine will turn them pastel pink. I like the one with the marble effect in the bottom right hand corner.
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