I give this book 10 out of 10 acorns
Another great offering by Kristen and Christopher Shockey, this book follows the same format as their fantastic
Fermented Vegetables , and is both informative and inspiring. It might get you started or keep you going, depending on your
experience level.
Nicely photographed, it starts in Part One: Getting Started with some basic technique and equipment and vessels lists, a recipe for basic pepper mash (and a section on the challenges of Kahm yeast in pepper ferments), and some general whys and hows before moving on to your ingredients, touching on some pre or non chile based hot ferments, like ginger, horseradish, peppercorns, mustards. It then has a thorough (but not exhaustive) list of chiles and their characteristics.
Part Two: Fiery Ferments is the main recipe section, with non chile recipes; hot sauces, salsas relishes, and chutneys; flavor pastes; kimchis and fermented salads; and hot pickles. There are plenty of tasty recipes to follow, but there are also basics that you are encouraged to customize, perfect for those of us who cant. follow.directions.
Part Three: On the Plates gives you the "how to use what you made" ideas (I am bad about making something that sounded "interesting" and then having it sit until it goes bad, languishing in undeserved ignominy just because I lack ideas. This includes some dessert and cocktail or drink ideas which would not have occurred to me.
The book includes a troubleshooting section called the Fermentation Doctor, with a lot of photos to help narrow down what may be ailing your ferment ( or, maybe it's fine after all!) and how to address things like "lava flows" etc.
It is aesthetically pleasing and well layed out, with a lot of detail but not to the point that it is pedantic or overwhelming. As someone who adds chiles to everything from my morning smoothies to my brownies, has an entire hot sauce shelf in the fridge, and can't find horseradish hot
enough to suit me, this is right up my fermenting alley. i feel like it would empower those who may have interest but maybe no mentorship or experience to try hot ferments, but I also find it interesting and helpful as a very experienced cook/ brewer/fermenter.
