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Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes / Kirsten K. Shockey & Christopher Shockey.

Available copies

  • 5 of 6 copies available at Sage Library System.

Current holds

0 current holds with 6 total copies.

Summary:

Krauts, Kimchis, brined pickles, chutneys, relishes and pastes, classic preserving methods yielding nutrient-dense live foods packed with vitamins, minerals, enzymes and probiotic goodness. Master the techniques and then explore how to apply these simple skills to fermenting more than 60 fresh vegetables, herbs and even a few fruit.
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Baker County Library 641.463 .S559f 2014 (Text) 37814003332815 NON-FICTION - NEW Book System_Only_3months 04/05/2021 Checked out 09/22/2021
Cook Memorial Library - La Grande 664.024 S559 (Text) 35178001497760 Adult Non-Fiction Book None 02/05/2015 Available -
Harney County Library 641.7 SHOCKEY (Text) 37720000555375 Adult Non-Fiction Book Branch_Only_3months 08/14/2017 Available -
Hood River County Library 664.024 SHO 2014 (Text) 33892100170746 Adult Non-Fiction Book None 10/16/2014 Available -
Ontario Community Library 641.7 SHOCK (Text) 33330004359651 Adult Non-Fiction Book None 05/20/2019 Available -
Southern Wasco County Library 664.024 SHOC (Text) 33892006342472 NON-FICTION Book Branch_Only_2months 01/20/2021 Available -

Record details

  • ISBN: 9781612124254
  • ISBN: 1612124259
  • Physical Description: 375 pages : illustrations ; 23 cm
  • Publisher: North Adams, MA : Storey Publishing, 2014.

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references (pages 364-366) and index.
Summary, etc.:
Krauts, Kimchis, brined pickles, chutneys, relishes and pastes, classic preserving methods yielding nutrient-dense live foods packed with vitamins, minerals, enzymes and probiotic goodness. Master the techniques and then explore how to apply these simple skills to fermenting more than 60 fresh vegetables, herbs and even a few fruit.
Subject: Fermented foods.
Vegetables > Preservation.
Canning and preserving.
Genre: Cookbooks.

Additional Resources