This is a super clear, easy-to-use, non-preachy, and nicely-laid out book about fermenting. It's good for getting started with the basics (true story, cabbage is really, really easy to turn into sauerkraut), and it gives you the real dirt on what to expect and how to interpret the smells and foams and such that are bound to turn up. Beyond cabbage, it includes tips and recipes for fermenting dozens of other vegetables, in alphabetical order. From kimchi to beets to coriander to Brussels sprouts to squash to garlic, you'll never be hard-pressed again to figure out how to use what's in your community farm share before it goes bad—just brine it and see what happens. Yum! Good common sense advice for what NOT to ferment, also. Plus, interviews with people who ferment stuff in huge batches and sell it, which sounds pretty daunting but they seem to love it. 65 veggies, 120 recipes, yum yum yum. Your guts and taste buds will thank you.
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