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Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

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30 review for Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

  1. 5 out of 5

    Disco

    Full Disclosure: I had never met nor heard of any of the authors of this nor their kitchen in Seattle before getting this book. Now for the review: This is exactly how a cookbook should be set up! It is color-coded by type of meal Gorgeous color photos but not too many Photos are actually next to their recipe and not several pages away or all lumped together The recipes are easy to make The ingredients are things I've heard of The equipment (to make sauerkraut) include objects I actually have around t Full Disclosure: I had never met nor heard of any of the authors of this nor their kitchen in Seattle before getting this book. Now for the review: This is exactly how a cookbook should be set up! It is color-coded by type of meal Gorgeous color photos but not too many Photos are actually next to their recipe and not several pages away or all lumped together The recipes are easy to make The ingredients are things I've heard of The equipment (to make sauerkraut) include objects I actually have around the house and not elaborate airlock covers or other ridiculous things There are clear step-by-step directions for Classic Kraut There are several variations of Kraut, including Caraway and Kimchi There are at least 20 recipes in here that I would make several times a year This cookbook is not vegan, but many of the recipes would be simple to veganize (use veg broth instead of chicken, use Beyond Meat instead of ground beef, etc...) Overall 4.5 stars.

  2. 5 out of 5

    Rebecca

    I never thought about using kraut in all these different ways! Love the thoughtful explanations. I do with there were a few more visuals or diagrams at the very beginning, when discussing how to make the kraut. I haven't made any of the recipes yet but I've bookmarked a bunch. I never thought about using kraut in all these different ways! Love the thoughtful explanations. I do with there were a few more visuals or diagrams at the very beginning, when discussing how to make the kraut. I haven't made any of the recipes yet but I've bookmarked a bunch.

  3. 5 out of 5

    Lynn Bakeman

    I talked to the author Julie O'Brien and the passion she brings to sharing healthy ferments with others is contagious (in a good way :) Julie educated herself on the amazing health benefits of ferments and her book is filled with creative ways to add these delicious foods to easy and tasty recipes. Julie is so generous, she gives the readers her exact recipe to ferment your own healthy veggies. I've tried, but once you've had her bright, crisp krauts and kimchi, it's hard to have the patience to I talked to the author Julie O'Brien and the passion she brings to sharing healthy ferments with others is contagious (in a good way :) Julie educated herself on the amazing health benefits of ferments and her book is filled with creative ways to add these delicious foods to easy and tasty recipes. Julie is so generous, she gives the readers her exact recipe to ferment your own healthy veggies. I've tried, but once you've had her bright, crisp krauts and kimchi, it's hard to have the patience to repeat what she consistently achieves. Family favorites are Emerald City and Firefly Kimchi for a hit of spice. I wish I could buy these in bigger jars and at more stores. Everyone needs at least a heaping tablespoon daily to get digestive enzymes and beneficial bacteria to nourish the all-important gut. This book is a true gift to healthier eating.

  4. 5 out of 5

    Megan

    I was kind of startled that there are only six recipes for actual ferments in here -- four kinds of sauerkraut, one kimchi (which is also made like a kraut here), and shredded, fermented carrots. The rest of the recipes are for ways to use those ferments, but honestly, I didn't find a lot that excited me here. So, it's not a bad book, but I also can't think of a situation where I could recommend it over the Shockey's Fermented Vegetables, which has ferments for dozens of vegetables and a lot of I was kind of startled that there are only six recipes for actual ferments in here -- four kinds of sauerkraut, one kimchi (which is also made like a kraut here), and shredded, fermented carrots. The rest of the recipes are for ways to use those ferments, but honestly, I didn't find a lot that excited me here. So, it's not a bad book, but I also can't think of a situation where I could recommend it over the Shockey's Fermented Vegetables, which has ferments for dozens of vegetables and a lot of great recipes in the back.

  5. 5 out of 5

    Tracey

    cookbook/sauerkraut and kimchi, ways to use and enjoy tasty! But I cringe at the thought of hand-grating my own carrots. Maybe some day.

  6. 4 out of 5

    Adrienne

    Beautiful pictures and clear, easy to follow recipes. They all looked mouthwatering but a bit too fussy, for me, to make at home.

  7. 4 out of 5

    Joyce

    I highly recommend this cook book! I am on day five of fermenting Firefly Kimchi, and the Kimchi is already delicious. Once the kimchi is a bit more fermented, I want to first try the recipe Hearty Lettuce Cups, in which the kimchee becomes a sauce ingredient to dress a salad of sauteed onions, mushrooms and meat of your choice (or tofu), grated carrots, cilantro, and lettuce. This cook book makes adding healthful fermented foods to your diet a non-scary option.

  8. 4 out of 5

    Leah

    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. 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.

  9. 4 out of 5

    Peter

    Wonderful book This is a well organized book. Amazing how diverse the recipes are. Have tasted a few already and they are excellent, pretty easy to put together and conceptual so it's easy to adapt based on taste and what is handy. Wonderful book This is a well organized book. Amazing how diverse the recipes are. Have tasted a few already and they are excellent, pretty easy to put together and conceptual so it's easy to adapt based on taste and what is handy.

  10. 4 out of 5

    Andrea

    Nothing too over the top apart from kraut in smoothies. Was hoping for more ways to keep the healthy bacteria alive, too many cooked dishes.

  11. 5 out of 5

    Lizzy Rojas

  12. 4 out of 5

    Paige

  13. 4 out of 5

    Patti

  14. 5 out of 5

    Lisa Red Dust

  15. 4 out of 5

    Ginny

  16. 5 out of 5

    Doan

  17. 4 out of 5

    Denise

  18. 5 out of 5

    Gordon Woolley Jr.

  19. 4 out of 5

    Jude Grebeldinger

  20. 4 out of 5

    Jessica Leah

  21. 4 out of 5

    Steven Arnold

  22. 5 out of 5

    Penny Cole

  23. 4 out of 5

    Alondra Ramirez

  24. 5 out of 5

    Bo lalalala

  25. 5 out of 5

    Geeta

  26. 4 out of 5

    Manjumalik

  27. 5 out of 5

    brenda white

  28. 5 out of 5

    TresCameron

  29. 4 out of 5

    Jeanne

  30. 5 out of 5

    Hayley Ryczek

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