This book of 23 recipes includes the basics of lacto-fermented vegetables starting with spring vegetables like rhubarb and snap peas, moving into summer with cucumbers and summer squash and on into the fall with cabbage and root vegetables.
Includes recipes for other less commonly fermented vegetables like swiss chard, garlic scapes and daylily buds!
The book highlights my favorite fermenting technique using a salt brine and glass jars. I like this technique best because the amount of salt can be carefully controlled.
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