Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating Kindle Edition

Beautifully written, great information. The book is nicely bound so that it lays flat, which I appreciate when trying to read a recipe while following the instructions. I purchased this as a pre-order so just received it this week and haven't yet consumed any of the ferments (have two of her recipes from the book going at present), but having tried numerous recipes from her blog I have no doubt they will be delicious. She provides more detailed information on fermenting, the process and the whys, etc., than many books. If you enjoy her blog, you will love her book. If you want to get a taste of her book, read her blog "Nourishing Days".Update 12/16/17--I have now tried enough recipes to highly recommend this book. Her "Taco Kraut" recipe has become my favorite sauerkraut recipe hands down and I have made it numerous times. I like it so much that I try to make it frequently enough to have a batch in rotation. I find it's best when fermented for three weeks (except in very hot weather) and then put in the fridge for another 3-4 weeks. It's great after the initial fermentation, but keeps getting better and better as it sits. Another favorite is her "Homestead 'Chi". I love a good spicy kimchi, but this recipe is great for any meal of the day and also for tender palates. Her "Pizza Green Beans" is another favorite and a great use for an abundance of garden green beans. Her sourdough is very good although I have a hard time keeping it going--I tend to forget about keeping the starter going. Love her simple Feta recipe; it's so easy and tasty.Note: on her website, she has corrected the salt amount in her "Squash Cortido" recipe. It should be in teaspoons, not tablespoons. When made with the correct amount of salt, it is a delicious and different ferment. Another great way to use up an abundance from the summer garden.Although I have quite a few books on fermentation, I find I have learned the most from this book and am using it more than all of my other books put together. She explains concepts very well so that one has a much better understanding of the various aspects of the fermentation process--without getting bogged down in too much detail. Like her blog, it is beautifully written and a pleasure to read.

I rarely buy books, preferring to borrow from the library or just get the same info online for free, but I made an exception for this one and I am not disappointed! It is a beautiful book full of wisdom from years and years of Shannon's off-grid fermentation practice and it shows how to incorporate fermenting and fermented foods into a family lifestyle where simplicity and nourishment are of paramount importance. I have been fermenting quite a bit for several years and eat fermented foods everyday, but I still learned many useful ideas from this book. The advice is down to earth, the explanations are very worth the read, and the pictures are gorgeous and realistic! For me, this book plus Wild Fermentation will probably be all I will ever need. I'm definitely a cook book minimalist, but this one makes the cut.

Typically for me, when I follow a recipe something goes wrong. Either I misunderstand a step or a don’t have some universally understood technique that’s too obvious to explain... and I don’t achieve the desired results.But that has NOT been my experience with this book. The author writes in a beautiful, yet easy to follow manner. The pictures are breathtaking and I appreciate the explanations on WHY certain things work how they do. So far, I’ve made Kimchi and spicy carrots. Both turned out perfect. I would strongly recommend this book to both new and seasoned fermenters.

Only gripes I have is the binding on the book. Already loose after one use. Wanted more recipes on vegetables there is a lot of bread and dairy

Let me start by saying I love Shannon and her point of view. Her practical and thoughtful sensibilities are the reason that her blog, Nourishing Days, is always the first one I read when it hits my inbox. That is why I pre-ordered this book, and then also ordered a copy for each of my three daughters. I am so glad I did! I have dabbled in for fermentation for several years, and have read many books and blogs about it. I have found Shannon's style of communicating this, though, the clearest and most understandable for me. I appreciate that she clearly explains the "whys" and "hows" of fermentation, but in such a relatable way that I don't find myself tempted to skim over the parts I think I already know. The pictures are beautiful, the pages are nice and sturdy, and I love this durable, lay-flat binding! Though I still haven't read it all the way through, or made any of the recipes yet (I am way better at buying books about things I want to do, than I am at doing them) my son-in-law has made several recipes already, and raves about them. I very highly recommend this book, and am very glad I bought it!

I love this book! Shannon does a very thorough job of explaining the various processes of fermentation. This girl understands fermenting!!! It has given me the confidence to try different things. I had no idea that it is so easy to make healthy probiotic filled sodas at home! My husband is gluten intolerant so we haven't eaten bread in a very long time. But her explanation on how to make sourdough bread is so good that I am anxious to follow the instructions for her gluten-free sourdough starter and the gluten-free bread recipes! She is even willing to personally help you via her Facebook site.

I have lots of books on gluten free cooking and fermentation but this is the one I go to again and again. After lots of failed attempts at gluten free sourdough. I finally managed to get a starter that works and made bread that looks like real wholemeal sourdough! Thanks to this book I have made sauerkraut and kefir cheese! If you only buy one book buy this one it's practical and clearly written and Shannon knows what she is talking about. A little gem!

I am a beginner and the book talks you through everything you need. I am very pleased with it.

Not long had the book, but very impressed with the couple of recipies I have tried so far.

Great book and arrived promptly. Thanks.

Very pleased