Reddit reviews Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Vegetarian here. Snag yourself a copy of Fermented Vegetables and go to town. Sauces and condiments aren't a major part of the book, and it reads like a dictionary of fermentation — recipes are indexed by vegetable.

>There is sauerkraut in the fridge

Heating up sauerkraut kills all bacteria, so if what you have in the fridge was previously canned, pasteurized, or heated past a certain temperature, then it's not going to have the probiotic benefits that you're looking for. I mention this because the vast majority of store bought sauerkraut is sterilized of all probiotic properties. That's why a lot of people have started making their own sauerkraut these days because it's cheaper and healthier than whatever the supermarket is selling.

Anyways, I strongly recommend these two cookbooks (borrow from the library if you need to):

• Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
  
  
• Wild Fermentation
  
  Both cookbooks offer great advice on how to ferment food, add your own flavor twists, and how to incorporate them in your diet. I went on a huge fermentation kick last year and found those two books to be the most helpful. If that's too daunting, though, there are free fermenting tutorials online and on Youtube.
  
  As for how I eat ferments, I just have a little of whatever I'm fermenting at the moment on the side of every meal. I consider it medicine more than sustenance, so I don't go out my way to try to create a meal around it.
  
  Hope that helps.
  

Here's one from this book. I've only made it once so far (still working through the jar made w/ 7 heads) but oh man is it a hell of a secret ingredient.

There is this sub which I'm sure is a good source for recipes and instructions. I use the recipe in this book. Good luck! I fermented a little over three pounds of Orange Habaneros last year and got three and a half jars of pepper paste out of it. Supposedly it will last for several years.

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes https://www.amazon.com/dp/1612124259/ref=cm_sw_r_cp_apa_.d9WzbN1KDCTE

Cookbooks.

Fermented Vegetables

Mexico: The Cookbook

Bouchon*^^though ^^I ^^had ^^requested ^^Bouchon ^^Bakery, ^^I ^^can't ^^fault ^^them ^^for ^^trying.

Hey, thanks! I'm a huge fan of the Shockey's book Fermenting Vegetables.

Many variants on many classic recipes. Join us over in r/kimchi and r/fermentation for more nerd out shit;)

I've made kimchi like this several times without issue and I've never read anywhere to rinse the cabbage out prior to stuffing the container. I've followed the basic outline for most of my cabbage based ferments from this book .

It's never come out ultra salty either ... keep in mind this is for a gallon sized ferment. So those 4-6 tablespoons aren't over much.

Also, salt is not bad for me. Sodium is very needed and I get enough potassium in my diet. I used to use cheesecloth instead of a lid but now I just burp it ever 2-3 days the first week or so.

Your link is interesting, but honestly that's a lot of work that I probably won't want to ever do!

Sorry for the delayed response!

• The Art of Fermentation by Sandor Katz is the backbone of any book collection on the topic of fermentation, and has inspired many other others.
  
• Fermented Vegetables by Christopher Shockey is my favorite book for most of my ferments. It's a super-practical recipe book for a ton of awesome krauts, kimchees, etc.
  
• The Art of Natural Cheesemaking by David Asher opened me up to a whole new world of making my own yoghurts, cheeses, etc., and more importantly, to kefir.
  
  Kefir has been the most wonderful source of probiotics for me. My lactose-intolerant wife has been able to drink it without problem. I've actually even heard of people being able to cure their lactose intolerance with the stuff. If I drink as little as a cup of homemade kefir every day, I have zero G.I. tract problems. I've noticed that if I stop using it for long periods of time, they frequently return. If I were to select one thing to try, it'd be kefir. The best source of information on kefir came from a series of webpages (1, 2, 3)from a guy named Dom. He has a ridiculously crazy sense of humor, but he's done more experimentation with kefir than I've seen anywhere else. I'd encourage you to buy some kefir grains off of Craigslist for $5 and experiment with it for a while.
  
  I hope this helps. Please feel free to PM me if you have any other questions.

The ferment veg book says it works better using dried mushrooms. We're yours fresh?