Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments Paperback – May 30, 2017

Fiery Ferments is perfect for anyone who is really into spicy foods, but also looking for a little probiotic support. At a little over 250 pages, and 70 recipes to try, this book has a lot to offer. From hot sauces and salsas to pickles and pastes, and even a few entrees, beverages and deserts, the book is diverse and thoughtful. The book goes well with the author’s other book, Fermented Vegetables, and gives a lot of education and ideas on how you can really get into fermenting.

I first bought this for my Kindle,,, I now know I don't like this type of book (recipe) on Kindle so I ordered the paperback. I love it! So full of great information, and much better to thumb through with a paperback than it is on Kindle. So much information I ordered their book on Fermenting Vegetables (in paperback). I have learned things I really need to know and expect to learn a lot more. If you are interested in fermentation this is a GREAT book to have.

I like spicy hot sauces and pickles but never thought I would be considering fermenting my own. Reading Fiery Ferments has changed my mind and I'm going to give some of the great recipes for salsa and achar a try.The Spicy Onion-Mango ferment truly sounds like one I will enjoy and there are also some wonderful sounding kimchi recipes. Not quite sure where to start!This book is filled with all you need to know to make ferments, delicious spicy recipes for creating them and a selection of recipes using the prepared ferments. I will definitely be adding Fiery Ferments to my cookery book shelf and I know a few people who will also enjoy a copy.My thanks to the publisher and NetGalley for providing a digital review copy.

The information within the book isn't anything that you won't find in a quick google search, but it is presented nicely and is organized in such a way that it feels more like an exciting chemistry text-book than a recipe book, which I highly appreciate.I got this as a present for a friend who is really into hot-sauce making, and just recently started exploring fermenting, so it is good as introductory material for people who wish to learn about these processes.If you're a little bit deeper into fermenting, it works just as good as a quick reference handbook.

This book is appreciably balanced with recipes, ideas and great photography! The photo quality and amount really introduce and inspire as well as engage the reader with real taste, clear ideas and instruction. BRAVO

A great book to have for recipes but also for those who are just getting into fermentation. The first recipe isn't until page 76--something I appreciate because the info prior to that was the history, processes, tools, etc...I bought it primarily for the hot sauce recipes but will dive into the other recipes as well. They do offer some advice on pepper substitutions but to take full advantage, make sure you have access to a variety of peppers (international market, your garden, your neighbor's garden, or a really diverse local grocery).

This is a very informative book. The authors mix a variety of information, recipes and personal experiences to make the book not only useful, but enjoyable to read. It is evident that the Shockeys have a passion for making fermented foods, and they think outside of the box and try new things. Some worked for them, and some didn't, but it helps me as I can avoid some pitfalls if I learn from others experiences. It is much more than just a recipe book. This is the second book on fermenting that I have by the Shockeys and both have been great.

First, I had checked this out from the library.... it was a title I didn’t want to return, so I now own it. The recipes are flexible. I like that the ferments are in manageable quantities.... 2 cups-ish. My first ferment from was the Green Chile base. Try it on eggs! Zhoug is amazing and hasnt met anything it wasn’t good on (tried veggies, pork, chicken, beef, and eggs) and stirring the different relishes into a mayo makes a delicious sauce....