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

Bestselling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time theyve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.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 Zaatar Pomegranate Sauce Mango Plantain Habaero Ferment Dozens of additional recipes for breakfast foods, snacks, entres, 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 youll need for your spicy fermenting experience.