Fermented vegetables (2014)

Kirsten and Christopher Shockey provide an essential guide to the global art of lactic acid vegetable preservation, covering everything from rustic krauts to fiery kimchis. The book breaks down how beneficial bacteria dismantle tough plant fibres and antinutrients, vastly improving nutrient bioavailability and gastrointestinal ease. It serves as both a practical kitchen handbook and a rich homage to age-old vegetable foodways.