Let’s cultivate fermented food not only because it’s healthy, but for the wonderfully rich diversity of flavors! That’s what Kirsten K. Shockey and Christopher Shockey encourage. These food entrepreneurs show us how easy it is to make sauerkraut: slice and salt cabbage, scrunch it to get brine, press into a jar, weight it down, let it sit for a few days. We taste-tasted several of these live raw foods whose recipes are in their colorfully photographed book Fermented Vegetables: Creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes. [fermentista.us]
