FERMENTED VEGETABLES CREATIVE RECIPES FOR FERMENTING 64 VEGETABLES & HERBS IN Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes KIRSTEN K. SHOCKEY & CHRISTOPHER SHOCKEY Photography by Erin Kunkel ß Storey Publishing The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Margaret Sutherland and Molly Jackel Art direction and book design by Alethea Morrison Text production by Liseann Karandisecky Indexed by Nancy D. Wood Photography by © Erin Kunkel, except pages 358 and 359 by the author Illustrations by © Daniel Everett Hand lettering by Alethea Morrison © 2014 by Kirsten K. Shockey and Christopher Shockey All rights reserved. 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Storey Publishing 210 MASS MoCA Way North Adams, MA 01247 www.storey.com Printed in Canada by Transcontinental Printing 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Shockey, Kirsten, author. Fermented vegetables / by Kirsten and Christopher Shockey. pages cm Includes bibliographical references and index. ISBN 978-1-61212-425-4 (pbk. : alk. paper) ISBN 978-1-61212-426-1 (ebook) 1. Fermented foods. 2. Vegetables—Preservation. 3. Canning and preserving. I. Shockey, Christopher, author. II. Title. TX612.V4S47 2014 664'.024—dc23 2014020893 Be sure to read all of the instructions thoroughly before undertaking any of the techniques or recipes in this book and follow all of the recommended safety guidelines. “Here, try this,” we’d say as we thrust some new creation at our sometimes-skeptical children on the other side of the fork. It became habit for them, just something they did in our house with two fermentistas on the loose. Now and then they’d ask, hopefully, if we were ready to move on to become bakers or chocolatiers. Still, they always opened up and gave us their honest assessment and support. Thank you, Jakob, Kelton, Dmitri, and Ariana. LOVE, MOM & POP Why We Ferment, 11 PART 1 Dipping into the Brine FERMENTATION FUNDAMENTALS — 14 — CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation . . . . . . . . . . . . . . . . . 19 CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 CHAPTER 3 Crocks and Rocks: The Tools of the Trade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 PART 2 Mastering the Basics KRAUT, CONDIMENTS, PICKLES, AND KIMCHI — 48 — CHAPTER 4 Mastering Sauerkraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 CHAPTER 5 Mastering Condiments: Variations on Kraut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 CHAPTER 6 Mastering Brine Pickling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 CHAPTER 7 Mastering Kimchi Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 CHAPTER 8 Practical Matters: Storage and Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 PART 3 In the Crock FERMENTING VEGETABLES A TO Z — 102 — Garden Vegetables and Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .109 Arugula, 109 Asparagus, 110 Basil, 113 Beans, Green, 116 Beets, 119 Broccoli, 127 Brussels Sprouts, 127 Burdock (Gobo), 129 Cabbage, Green and Savoy, 131 Cabbage, Napa or Chinese, 140 Cabbage, Red, 147 Carrots, 148 Cauliflower, 151 Celeriac, 156 Celery, 158 Chard, 160 Cilantro (Coriander), 160 Collard Greens, 163 Corn, 165 Cucumbers, 166 Eggplant, 174 Escarole, 176 Fennel, 178 Garlic, 180 Garlic Scapes, 183 Grape Leaves, 184 Horseradish, 185 Jicama, 187 Kohlrabi, 189 Leeks, 191 Mushrooms, 193 Mustard Greens, 195 Okahijiki Greens (Saltwort), 197 Okra, 199 Onions, 201 Pak Choi (Bok Choy), 205 Parsley, 206 Parsnips, 208 Peas, 210 Peppers, 212 Radicchio, 218 Radishes, 219 Rapini (Broccoli Rabe), 222 Rhubarb, 223 Rutabaga, 225 Scallions (Green Onions), 226 Shiso, 228 Spinach, 233 Sunchokes, 236 Sweet Potatoes, 237 Tomatillos, 240 Tomatoes, 241 Turmeric, 243 Turnips, 245 Winter Squash, 248 Zucchini and Other Summer Squash, 252