Reviews

Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by Richard J. Climenhage, Julie Hopper, Charity Burggraaf, Julie O'Brien

spiderfelt's review against another edition

5.0

What happy bellies we would have if we ate exclusively from this book for a year (the foods suggested, not the paper). My mouth is salivating already. My dream kitchen would have several crocks on the counter making a perpetual supply of fermented vegetables. If I can't have that, what about one shelf in the refrigerator devoted exclusively to Firefly Foods? I'm inspired by the recipes and my eyes are tempted by the beautiful food photography.