Shopping Cart
Fiery Ferments
70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Description
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.
Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances.
Whet your appetite with recipes such as:
- Thai Pepper Mint Cilantro Paste
- Aleppo Za’atar Pomegranate Sauce
- Mango Plantain Habañero Ferment
Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you’ll need for your spicy fermenting experience.
Newsletter Signup
By clicking ‘Sign Up,’ I acknowledge that I have read and agree to Hachette Book Group’s Privacy Policy and Terms of Use
Praise
“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