AMANDA FEIFER is the founder of the website phickle.com, where she writes about fermentation. She also teaches on the subject at universities and restaurants in the Philadelphia, PA area, and writes for foodriot.com.
"There have been a lot of cookbooks on fermentation and pickling that have come out in the past few years, but this one feels like it adds something new to the conversation - new vegetables I've never thought about pickling, new combinations of spices and seasonings I've never thought to try, and new ideas for using these fermented veggies every day." - TheKitchn.com "With Ferment Your Vegetables, Amanda Feifer has made a fresh and worthy addition to the nukadoko of fermented literature. Her theory and practice are up to the minute, her writing is consistently accessible and clear, and her recipes are many, varied, imaginative, and innovative. Put on your kimchi gloves and dive in!" - Alex Lewin, author of Quarry Books' Real Food Fermentation "This book is great. It is very accessible and will gently guide nervous first-time fermenters through the process. Yet it also delves deep, exploring different types of vessels, different vegetables and styles, and will inspire experienced fermenters with new ideas." - Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation "With Ferment Your Vegetables, Amanda Feifer demystifies the trickier aspects of fermenting at home and gives us all the tools we need to confidently go forth with our own fermentation experiments. Her small-batch pickling recipes are perfect for using up those stray bits left in the fridge or an overly-abundant CSA share, and they show us that pickling can be a part of our everyday cooking. - Emma Christensen, recipe editor for The Kitchn and author of True Brews and Brew Better Beer "As a friend and un-official Microbial Consultantto the restaurant, Amanda has been a vital part of the growth and evolution of High Street on Market. Her constant enthusiasm and thoughtfulness has inspired our team to become more confident and understanding of fermentation. Now that same enthusiasm and thoughtfulness is available to everyone in Ferment Your Vegetables. Microbes have never had a better ambassador. - Eli Kulp, Executive Chef, High Street on Market, Fork Restaurant, a.kitchen and a.bar "This book is yours if you're a well-seasoned pickle pro or a kitchen novice ready to dip a toe into the briny waters of fermentation at home. With clear, concise information on gear, technique, and a healthy dose of geeky science, your vegetables will be in a fizzy tizzy in no time! Amanda Feifer brings new ideas to ignite your pickle passion: fermented nuts? sauerkraut eggs? bubbly corn on the cob? Yes, please! - Karen Solomon, author of Asian Pickles and Jam It, Pickle It, Cure It "Ferment Your Vegetables offers clear, concise instructions for making your own pickles, sauerkraut, kimchi, and more. The book's small-batch approach makes the practice of vegetable preservation accessible to everyone, with Feifer's wildly creative, playful recipes putting the fun in fermentation!" - Leda Scheintaub, author of Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation "Devour every page of Ferment Your Vegetables and you will be rewarded with ideas and recipes to keep you fermenting for years. Everything you need to know is covered even if your microbial adventures have only just begun. I have been fermenting for years and there are still plenty of recipes in this book that I'm excited to taste." - Branden Byers, creator of FermUp and author of The Everyday Fermentation Handbook "Full of enticing photos and solid techniques, Ferment Your Vegetables removes any fear about fermentation and replaces it with fun! Brimming with practical advice and creative flavor combinations, Feifer's book is a must-read for anyone who enjoys fermented foods." - Allyson Kramer, author of 'Sweet Eats for All'