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Fiery Ferments
70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
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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.
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Foreword by Darra Goldstein IntroductionPart 1: Getting Started 1 Tools and Tips 2 Master the Techniques 3 The Hot Stuff: Your IngredientsPart 2: Fiery Ferments 4 Spicy Pre-Chile Recipes 5 Sauces 6 Salsas, Relishes, and Chutneys ... Oh My! 7 Flavor Pastes 8 Kimchis and Fermented Salads 9 Hot PicklesPart 3: On the Plate 10 Blazing Plates 11 Spirited Sips and Racy Desserts Fermentation Doctor Acknowledgments Index