Fiery Ferments 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

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. 

Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Foreword by Darra Goldstein
Introduction
Part 1: Getting Started
  1 Tools and Tips
  2 Master the Techniques
  3 The Hot Stuff: Your Ingredients
Part 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 Pickles
Part 3: On the Plate
  10 Blazing Plates
  11 Spirited Sips and Racy Desserts
Fermentation Doctor
Acknowledgments
Index