Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads - plus dozens of recipes that use your hot ferments.
From the best-selling authors of Fermented Vegetables comes a tongue-tingling array of condiments sure to heat up your table. These recipes combine probiotic goodness with spices and flavors inspired by cuisine from around the world. Includes more than 40 ways to make fiery ferments part of any meal! Tickle your taste buds with fermented versions of thai pepper mint cilantro paste, ginger pickles, Jamaican jerk sauce, lemon achar, kumquat chutney, Caribbean salsa, stuffed pickled cherry bomb peppers, sriracha, aleppo za'atar pomegranate sauce, gochujang, green peppercorn mustard, chocolate cranberry mole, and more.
“This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!”
— Amanda Blake Soule, editor of Taproot magazine
“This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension.”
— Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book
“Kirsten and Christopher’s compendium of spicy ferments and methods taught me so much about hot stuff. I can’t wait to share this fabulous resource with those who love turning up the heat.”
— Kate Payne, author of Hip Girl’s Guide books and blogger
"Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you’re in for."
— Ashley English, author of Handmade Gatherings and A Year of Pies
“A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat.” — Tara Whitsitt, founder of Fermentation on Wheels
“A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes.” — Alex Lewin, author of Real Food Fermentation
