Essential Vegetable Fermentation

“This is one of the best fermentation books in terms of providing just enough background and basic science to set the stage, and specific recipes so you can jump right in. Some other fermentation books are just plain wrong–this one gets the techniques right. I love the troubleshooting pages because they cover the common issues you’ll run into when you’re first starting, like hollow pickles, surface mold, etc.–things that discourage beginners. There are also lots of recipes for experienced fermenters to give you new ideas when you’re stuck in a rut.” –Matthew Hately, Advisory Board Member, The Fermentation Association“A must-have fermenting book to add to your collection. McVicker shows that she is a true educator by describing fermentation thoroughly and thoughtfully to the curious at heart. Her methods are well-explained, science-based, and time-honored, offering guidance on the absolute best ways to ferment. Fermentation veterans will enjoy fresh new takes on well-loved recipes for sauces, condiments, and side dishes. Don’t miss the troubleshooting sections, especially for dill pickles. Your mouth will be watering all along the way!” –Nicole Easterday, founder of FARMCurious, farmcurious.com“Did you know fermentation is about more than just kraut and pickles? Perhaps more importantly, did you know that anyone can master the art of fermentation and begin whipping up dynamic, flavorful ferments at home? From Curry Cauliflower to my personal favorite–Spicy Onion-Mango Chutney–with Essential Vegetable Fermentation, it’s easy to add healthy, probiotic-rich fermented foods into your life!” –Liz Wolfe, Nutritional Therapy Practitioner and bestselling author of Eat the Yolks“Kelly has been the queen of the pickling scene in San Francisco for as long as I can remember. She is at her heart a teacher and this book shows that passion. Whether you grew up with a root cellar full of sauerkraut, or your first and only pickle came from Claussen, this book will throw you headfirst into a lifetime addiction to the pleasures of fermentation.” –Iso Rabins, Cofounder of Forage Kitchen (foragekitchen.com)

Kelly McVicker is an educator, pickle maker, entrepreneur, and certified Master Food Preserver. As founder of McVicker Pickles, her popular workshops on fermentation, home canning, and other food preservation techniques have helped people discover the joys of preserving their own food safely and deliciously. Kelly lives in San Francisco, along with an abundance of pickled things she expects will come in handy during the next earthquake.

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