You’ve eaten your fill of kimchi with rice and plain ol’ coconut kefir just isn’t doing it for you anymore. Enter Cultured Foods for Your Kitchen by Leda Scheintaub. The subtitle—100 recipes featuring the bold flavors of fermentation—says it all. This isn’t a book about fermentation. It’s a book about what to do with ferments when you already get that these foods are awesome. The recipes are colorful, healthful and will make those of you who’ve sent me the okay-I-fermented-all-the-things-Now-what-do-I-do-with-them emails very happy. There are 100 excellent ideas for you. More actually, because many recipes incorporated 2 or more ferments.
CFYK is so centered on final dish cooking that only the first chapter, “Building Block Ferment” is entirely devoted to actually making ferments. The rest of the book is centered on how to use ferments of all kinds in ways that will appeal to everyone, even the ferment-haters in your family.
From apple cabbage slaw that is made with 4 different ferments to fish tacos with fermented smoky peach salsa or even strawberry cointreau kefir ice cream for dessert, this is a cookbook for those of us who adore fermentation and cooking!
I really love that this book makes the assumption that we will ferment or at least have an interest in purchasing quality ferments and then moves on from there. I have said for a long time that basic vegetable fermentation skills (at least) should be part of even the most basic kitchen training, and this book definitely offers primers on those, while moving on to what comes afterwards. Scheintaub includes a helpful shopping guide in the beginning of the book that those new to fermentation who may not be ready to DIY it all will find very helpful.
I learned, fermenty friends, that we have arrived. It’s a book could easily sit on your coffee table. The 50 photos by William Brinson steal your heart from cover to cover and get your mouth watering before you’ve even glanced at a recipe.
If you’re a cookbook lover, you’ll probably go nuts for the look and feel of this book. The asceticism of “good for you” only fermentation books is nowhere to be found here; the recipes here may be healthy, but it’s clear that they were written for us to feel some pleasure in the eating. The majority of the recipes will appeal to those who follow a whole foods diet (paleos, vegans and WAPFers alike will find tons here to satisfy their dietary wishes) they all feel quite ready for the dinner party table.
Make sure to come back next week for a recipe from the book!
Want to win your very own copy of Cultured Foods for Your Kitchen? Enter below! The giveaway is open to residents of the continental United States. The giveaway ends November 10th at 11:59 pm EST.
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Rizzoli Publishing provided me with this book and they will be sending the winner his or her copy as well. All opinions about this lovely book are my own.
Jessica G says
I have a fridge full of fermenty things I am struggling to find uses for – I’ve been looking for a book like this! Even better if some of the ideas are picky husband and two-year-old friendly…
Judy Campbell says
I’ve always wondered how to use ferments beyond sauerkraut and kombucha. This cookbook would make a nice addition to my kitchen.
Nicole says
Wonderful. As a newbie, I need all the help I can get!
Becky says
Having taken a wonderful fermenting class earlier this week, it just occurred to me I could put my fermented ginger carrots on peanut butter toast. YUM. I brought home two jars of sauerkraut that my previously turn-his-nose-up-at-ferments husband wants to know when he can eat them which lead to a whole conversation about me finding ways to work more fermented foods into our diet. Yes please!
Amanda says
That is so awesome, Becky! My husband is a ferment lover, but when I try to convince my parents and extended family to give these a try, they are, how do you say, less than enthusiastic. I’m planning on trying out some of these stunners on the fam when I visit over the holidays. Good luck to you!
Nichole says
I’m struggling with a jar full of lemons which I fermented late last year. Any ideas? My favorite ferment this year? Kohlrabi straight up. Nothing fancy, just plain old fermented kohlrabi rounds.
Amanda says
Oh my goodness you’re in for a treat if you start using these in cooking. If you eat grains, chop up some of the peel and add it to (I think literally) any grain dish. Pasta, rice, qunioa, doesn’t matter. This is the secret ingredient you’ve been waiting for. I also make hummus with them: http://phickle.com/index.php/preserved-lemon-hummus/. And here’s my take on salty lemonade: http://phickle.com/index.php/preserved-lemonade/. And if you’ve got a sweet tooth, make some seriously complex curd: http://phickle.com/index.php/preserved-lemon-or-lime-curd/.
See my post on preserved lemons for more brainstorms on how to use them.
http://phickle.com/index.php/preserved-lemons-or-other-citrus/
Kristl says
Ooh, this book looks awesome! We have tons of ferments (both purchased and homemade) and often struggle with how to incorporate them into our meals.
Kelly says
So far my favorite way to eat pickles at least is straight out of the jar, standing in front of the open fridge, dripping brine everywhere. Classy!
Carly says
I love to eat the naturally fermented Curry sauerkraut I make for breakfast. I wedge it between an egg and cheese on a breakfast sandwich. The tanginess of the kraut pairs beautifully with the rich, soft nature of the egg and cheese.
Shayna says
I have been adding big spoonfulls of sauerkraut to veggie soup, but would love more ways to use my ferments.
Andrea G says
Aside from eating ferments straight from the jar or on the side from a meal, I don’t know many ways to incorporate them into meals.
Betty Nickles says
When I choose to have a sandwich for lunch I add fermented saurkraut like lettuce. It’s really good.
Jo anne says
Interesting for new ideas
Rbeecca Hoop says
Oh, wow, this book looks awesome! Thanks for giving us a chance to win it!
Rbeecca Hoop says
Oh, and my favorite way to eat fermented foods? That’s why I need this book. Right now we mostly eat straight from the jar or drink from a glass. I did make a pretty good quinoa salad that included preserved lemons.
Laura says
My favorite way to eat fermented foods is usually all by themselves! I don’t want to cover up their awesome flavor with other things! This cookbook would be a great resource to increase my repertoire of fermented fabulousness!
Adriene says
I’m with other commenters, I eat my fermented veggies straight, but I would love to find out how to incorporate them. I have fermented lemons in the fridge that I need to use up and am not 100% sure how.
Lynn says
Oh please, me, me, me! I need ferment help!
Becky Hering says
I’m a newbie, I currently make Water Kefir and am trying to learn to ferment foods for health, and probiotics
beth says
would love to learn more about fermenting and how to use ferments. i discovered when canning that it’s easy to put up a lot of food, and then end up looking for ways to use them, so the ‘how to put it to work’ part is especially appealing. 🙂
Bradley Meilinger says
My favorite fermented food is sourdough bread, hands down. I have the pleasure of making and sharing with hundreds of people! This book looks beautiful and inspiring…
Tamara says
Would love to get started.
Doreen says
Oh my, I’d love to own this book! It would inspire me so much!
Donna Danna says
would love a chance to lift my ferments from ho-hum to fantastic! Love colorful cookbooks!
Jerelle says
I really enjoy topping sweet potatoes with cultured butter, sour cream, and sauerkraut – so tasty!
Memorie says
I’d love to win this, I’m a fermenting experimenter but would love to take it to another level! Thanks for the opportunity! Great blog too! 🙂 Blessings!
Gretchen says
My favorite way to eat my ferments is right out of the jar! As a family, we incorporate homemade fermented vegetables, fruits, dairy, beverages, and condiments daily into our diet, but we’re always looking for new ways to add more.
Nina Rose says
Looks like a beautiful book! I would love to win a copy of this and learn how to put my ferments to work! 🙂
Jean says
ferments really bump up flavores!
Sara says
What a great idea for a book. I can find plenty of ways to use yogurt, but otherwise…
Kristina Lewis says
I would love to learn how to ferment better with your book! I have done sauerkraut and am currently trying hot pepper sauce as we speak!
Lisa C says
I am just learning about Fermenting so would love-love-love this cookbook. Currently I make kombucha and have made sauerkraut once.
Jeff says
I like to eat my fermented foods with chopsticks!
Amanda says
Hardy Har Har 🙂
Eileen says
Ooh, this book sounds super interesting! My favorite way to eat fermented foods — that depends on the food. I definitely enjoy a lactofermented salsa on ships, or a bunch of kimchi chopped and added to fried rice. So good. Thanks for the giveaway opportunity!
Leda Scheintaub says
Thank you, Amanda, for this beautiful review. You really got the mission of the book; I’m grateful for that.
Amanda says
Thank you, Leda, for this beautiful book! I am so happy to have it on my shelf and in my kitchen. The recipes are top-notch! It is especially helpful right now since I’m writing my vegetable fermentation cookbook and I feel like 20% of my life is figuring out how to use these guys up and clear some space in the fridge.
Lovely work. Thanks for sharing!
Brian says
I’m always wondering what to do with things I ferment. Usually I put some sauerkraut on toast with cheese, or I just eat it straight. I often have a container or two of something bubbling away. I could really use this book, I’m sure.
corrie says
This sounds like a wonderful book. I do like fermented foods in and of themselves, but it would be lovely to be able to make them into a centerpiece for a meal. Also would make it easier to incorporate into everyday.
Keisha says
Kimchi on everything! I would like to make my own!
Jacki says
I am dreaming of being a star fermenter. I would actually like to discover more fermented foods I can eat for breakfast.
Tracy B says
Can’t wait to get my hands on a copy of this book!!!
MarthaO says
I like paninni sandwiches with ferments, particularly grilled cheese and reubens with smoked turkey, cheese, and a ferment.
Amy says
This looks fantastic! I can finally move beyond my ginger-kraut/egg/avocado salad. (Don’t ask.)
Kate L says
This looks like a fantastic book. My enthusiasm for fermenting is growing rapidly but like so many others, I do get left sometimes wondering “Now what do I do with it…”
Ellen Smith says
Just what I need!
Sean S says
Just started fermenting about a month ago after reading about it for awhile. Still pretty excited eating it alone but I’m going to need some ideas soon
Kristin H says
Looks like another good book to add to my reading list.
elaine mclane says
Looking forward to this new adventure of learning. Currently trying red wine vinegar.
Camilla says
This book would be a great addition to my collection. I am a newbie on fermentation and I am trying to get as much info I can.
Christine says
I love to discover new and different ways to use ingredients. Thank you for the opportunity to win the cookbook.
Julie says
I always eat my cultured foods plain…so this book sounds like a winner.
Missy says
Yum
Jacquelyn says
What a great book!
Denise Fleetwood says
Our favorite way to eat fermenty foods……just about any way we can get them! 🙂 We haven’t had a big variety yet, but we’ll get there! We eat them straight up, on sandwiches, burgers, brats, in chic/tuna salad etc.
Tammy says
Yogurt, kefir, kombucha, pickles, sauerkraut, you name it.
Kate says
I would love to have this book. I’ve always loved to cook, and recently became really into fermentation, and now I need to learn how to combine the fermented foods with the meals we eat.
Nikkie Windsor says
I like nibbling on it while it is fermenting when I’m testing for flavor. I jar up a lot less than I started with.
Monica says
Fermenting food is a way to harvest biodiversity. Because all starts with bacteria!
Peggy says
Just getting started. This will be a great help!
Kelly says
I love to eat homemade kimchi on tacos!
Heidi B says
I’m new to them and found you by researching this. Would love to win and try some awesome recipes and ideas.
Jen says
Would love to own and use this beautiful book!
Lisa P says
It’s hard for me to pick a favorite, but I would say kimchi is the ferment I have been grabbing most recently!
Liz says
I’m slowly getting into the fermented food movement, but am enjoying what I have so far.
Clare B says
So far, all I know to do with my fermented vegetables besides eat them raw is to add them to soups and stews.
G A Over says
A great way to get started. Love the book
Anne S. says
We do a lot of sauerkraut and hot sauce in our house. We’re trying more things a little bit at a time. This book would surely be put to use with us!
chris c says
honastly most of the time i eat them right out of the jar… or drink them haha
Tami Halliman says
I made candy melon winter squash this year in brine. It is delicious. This cookbook would be wonderful.
Susanne Drazic says
This book is something I need. Thanks for offering this great giveaway!
Sara Hawker says
Just started getting into canning and fermenting and my shelves are full. Guess we’ll have to build more!
Barb Stauber says
I love to use fermented veggies such as Kimchi right out of the jar mixed with fresh kale for a fabulous salad!
Lindsay says
I mostly use beverage ferments right now but would love to learn how to incorporate others into my cooking. It would give me a reason to have more ferments in my house.
Carley says
This book is exactly what I need! I have plenty of inspiration for making, but not enough inspiration for eating. Looks pretty, too!
Flynn says
I just attended a fermentation workshop and was wondering what I’d do with all the stuff that can be fermented. This book sounds like the perfect answer.
Raven Legal says
As a cookbook lover and a new fermenter this is exactly what I need! I love your blog and will be adding this book to my wish list .
Amanda says
Thank you so much, Raven!
Shannon says
What a lovely cookbook! I’d enjoy having more ideas for incorporating ferments into meals.
Priya says
I’m here because I need that cardamom corn cake you posted to Instagram, lol. Seriously though, I often feel like feements are a way to turn a great dish into an awesome dish, and I’d love to cook more elaborate dishes that are specifically built around ferments. Thanks for the giveaway and for being the fermentation maven you are!
Nicole N* says
I am going a little insane and have been making fermenting a daily project — perhaps fermented things should be a condiment, but I find myself making them into a meal. I’m waiting for my very first batch of kafir (got my grains yesterday), first try at sauerkraut and my first jars of fermented hot peppers (your recipe, Amanda!), For the past year, I’ve been perfecting a recipe for NEW PICKLES. I am also experimenting with different vessels and air lock methods. I’ve always made kimchi, but now I’m changing up my techniques on that too. This is so much culinary crazy scientist fun, and gut healthy too!
Diane says
Kombucha is my favorite, but I also love fermenting homemade salsa, kefir, sauerkraut, pickles, lemon, ginger or fruit sodas, and even puréed vegies for my dogs. Making my own Miso paste is next on my list.
Amanda says
Do it! Homemade miso is a real treat!
Allie Caulfield says
This would really give a lot of incentive to making more ferments and more of a variety. Thanks for spending money on us readers!
Molly Suwara says
Years ago I never thought I would eat sauerkraut for breakfast but now I do almost every day. I would love more ideas.
Jillian says
I just got a beautiful crock as a gift and I am excited about putting it into action with some ferments!
Liz says
I usually end up eating ferments as a side–I would love to have more ideas on how to incorporate them into meals!
Devon Hernandez says
I’m a complete newb to fermenting. I’ve bought them previously from others but am just starting out on my own this year. I did salt preserved Meyer lemons that I wanted to make Morocan food, but am finding out they are tasty additions to warm mayo and lemon potato salads (OMG!), and to various pasta dishes that don’t have tomato-based sauces. I typically use my yogurt for breakfast with some homemade jam swirled in but have been using it to make delicious Indian food as well in a savory manner. Next up is to try making kimchi! I would love to have this book to encourage my fermentation efforts and inspire me to use them in various ways. Thanks for the giveaway!
Laura says
With a spoon? This book would be perfect for more ideas!
helen says
saurkraut and rice.
As you can tell I am not very imaginative. This book would help a lot 🙂
Jamie says
New to your site, it’s wonderful. Super excited for this book and this cider recipe.
Judy says
Would love this book!