Easy to follow instructions. Recipes give quantities and instructions for both small and large batches - very nice for people who could never use 10 gallons of sauerkraut. ( )

I'm a vegetable gardener, and started canning as an alternative to freezing my harvest. I've been obsessed with fermenting vegetables - love the idea of preserving food, adding healthy probiotics to my food, and all without heating up my kitchen - but like I was with canning as first, I was so intimidated by the process.

I'm not, any longer. This is a great how-to guide, filled with amazing recipes that think outside the box. Everything is explained so this fraidy-cat isn't quite so afraid anymore. I also appreciate the small batch size, for my small sized family.

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received a free copy in exchange for my honest review ( )

I read this in ebook form, but had to purchase the hard copy so I could refer to recipes easily. I think there are more photos in the hard copy, and I love it. Already gave a more thorough review on the ebook though. ( )

Kirsten and Christopher Shockey have written a very accessible book on fermenting for novices. Their style is comfortable, like visiting over a kitchen table with a cup of coffee. They give details on what to watch out for, what not to worry about, anecdotes from their lives and ferments, and what to do with all the lovely fermented foods you make. I started in fermenting before I finished reading because they make it all sound so good and easy. They are not kidding either, it is easy, and delicious.

This book makes me want to ferment everything, or at least lots of things. I have to pull on my reins though, because my refrigerator is not large, nor is my house. So a little here, and a little there. Some of the pastes sound wonderful, and very convenient to have for cooking.

I went ahead and ordered a paperback of this book because I want to be able to flip back and forth between recipes easily. ( )