---
product_id: 2239563
title: "Fermenting: How to Ferment Vegetables"
price: "€ 26.28"
currency: EUR
in_stock: true
reviews_count: 12
url: https://www.desertcart.fi/products/2239563-fermenting-how-to-ferment-vegetables
store_origin: FI
region: Finland
---

# Fermenting: How to Ferment Vegetables

**Price:** € 26.28
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- **What is this?** Fermenting: How to Ferment Vegetables
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Fermenting: How to Ferment Vegetables [Johnson, Rashelle] on desertcart.com. *FREE* shipping on qualifying offers. Fermenting: How to Ferment Vegetables

Review: Can't Wait to Get Started! - I love fermented foods but have not made a lot of them from scratch to date. In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort. But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go! Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes. This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy! I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-) Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this, that would be great. Geraldine Helen Hartman author of The Groovy Green Kitchen and Not Just for Vegetarians.
Review: Great advice for the beginner - This book gives detailed instructions for the novice on how to ferment vegetables. It describes the fermentation process, the steps require to get the process going, and why each step is important to the process. There is a bit of redundancy in the different chapters of the book. You will never forget that 1-3 t of salt per quart of water is required to make brine, and that any more salt will cause fermentation to "grind to a halt." This information is repeated at least 5 different times. But redundant info would be helpful for the novice who is skimming or Skipping chapters. The recipes are diverse. I wish there was an attempt to describe the flavors of each fermented recipe to help me decide which ones to try. The recipes don't specify what size container you need to ferment them in.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #1,598,258 in Books ( See Top 100 in Books ) #890 in Canning & Preserving (Books) #11,922 in Culinary Arts & Techniques (Books) |
| Book 1 of 4  | fermenting |
| Customer Reviews | 4.4 4.4 out of 5 stars (240) |
| Dimensions  | 6 x 0.29 x 9 inches |
| ISBN-10  | 1492156760 |
| ISBN-13  | 978-1492156765 |
| Item Weight  | 9.6 ounces |
| Language  | English |
| Print length  | 128 pages |
| Publication date  | August 13, 2013 |
| Publisher  | CreateSpace Independent Publishing Platform |

## Images

![Fermenting: How to Ferment Vegetables - Image 1](https://m.media-amazon.com/images/I/71bS083HV-L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Can't Wait to Get Started!
*by G***E on March 5, 2014*

I love fermented foods but have not made a lot of them from scratch to date. In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort. But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go! Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes. This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy! I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-) Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this, that would be great. Geraldine Helen Hartman author of The Groovy Green Kitchen and Not Just for Vegetarians.

### ⭐⭐⭐⭐ Great advice for the beginner
*by K***M on December 30, 2013*

This book gives detailed instructions for the novice on how to ferment vegetables. It describes the fermentation process, the steps require to get the process going, and why each step is important to the process. There is a bit of redundancy in the different chapters of the book. You will never forget that 1-3 t of salt per quart of water is required to make brine, and that any more salt will cause fermentation to "grind to a halt." This information is repeated at least 5 different times. But redundant info would be helpful for the novice who is skimming or Skipping chapters. The recipes are diverse. I wish there was an attempt to describe the flavors of each fermented recipe to help me decide which ones to try. The recipes don't specify what size container you need to ferment them in.

### ⭐⭐⭐⭐⭐ Very affordable
*by C***. on August 19, 2024*

This is the perfect book for anyone starting out fermenting vegetables. It has good quality information. That’s easy to understand. I highly recommend this little book.

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-03-30*