Over 70 recipes for hot sauces, chutneys, kimchi, and more—expand your culinary repertoire with spicy flavors
Step-by-step fermentation techniques—learn to make authentic, spicy condiments at home
Includes traditional spices like chiles, horseradish, ginger, and peppercorns—discover global flavor profiles
Historical context of spices—understand the origins and uses of these condiments
Variety of applications—recipes for breakfast foods, snacks, entrees, and beverages
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Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads — plus dozens of recipes that use your hot ferments.
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and K