You may have heard (because I don’t stop talking about it a whole lot) that my book, Ferment Your Vegetables, was published a few weeks back. It is mighty exciting for me to finally hear the feedback from readers and to settle in to this post-writing phase, where I get to share the book that I worked so hard on and, happily, return to my normal schedule of teaching fermentation classes and (yes, they’re back!) regular blog posts sharing my fermenty love.
I’ll be sharing a couple recipes from the book this week, and a few details about the process. But today is all about the giveaway! My publisher, Fair Winds Press, has generously agreed to give away five copies of Ferment Your Vegetables! The winners will be selected early next week, so you plan some time for making your own kimchi, kvass, kraut, pickles and SO much more during your cozy, indoor holiday time.
I wish you luck and I hope that the spirit of fun, joy, experimentation (and VERY specific recipes including both metric weight and volume measurement to accompany all that) that make me really proud of this book, will make you enjoy reading and fermenting from it!
This giveaway is open to folks living in the lower 48 United States.
Amazon.com links are affiliate links, which means you don’t pay more, but I get a small percentage back on purchases you make after you click. I appreciate the extra (sour)dough!
Alaina says
This is so exciting! I cannot wait to get your book (giveaway win or not!).
Mark says
Just got a cabbage in the CSA basket today. This book would be perfect for finding a great ferment for it!
Carly says
I just recently started a sourdough starter—and honestly, I’ve already neglected it! Ugh, why do they need attention every day?! I am going to try and rescue it maybe this weekend!
JeriP says
I have done just a little bit of fermenting and have questions. Would love to read your book.
Madeleine says
So exciting! This is on my wish list!
Vittoria says
I am a newbie to fermentation, but I am determined to not be afraid anymore! I’ve dabbled with sourdough, but I can’t wait to tackle more projects.
Sara says
Congratulations on your book!
Karen says
This would be great! I love fermenting and even have 2 shrubs in process on my counter right now.
Jessica G says
I’m so excited about this book!
And this reminds me I have a sourdough starter tucked in the back of my fridge. I should really get that out and see if it can be revived…
Sara C says
Woohoo! I’m super interested in your book! I’ve made sauerkraut once and loved it. I’ve tried sourdough and failed miserably.
Mara says
So exciting! Can’t wait to read your book (whether or not I win)!!
Lauren says
Your tutorials have been really helpful, look forward to seeing the book whether or not I’m a winner!
Sheri says
I can’t wait to check out the book.
Emily says
Congratulations–looks like a fantastic book!
Kate says
I love fermented vegetables!
Sandra says
Excellent! I have some hot sauce fermenting in my kitchen right now.
Stephanie says
I have zero experience with sourdough but it is on my 2016 to-make list. I already own this book and I gifted one out and the recipient was thrilled. If I won a copy, I know exactly who would get it 🙂
Judy says
Already on my wish list. Hoping I have a reason to take it off.
beth says
your book looks gorgeous! added a fermenting set (weights and packer) to my christmas list. 🙂
Robin W says
I would love to win your book but I am even more excited to read it. I have recently decided to expand my home canning, freezing and drying to include fermentation.
Kristen says
So Exciting! I would love to learn more about fermenting!
Alizabeth says
I’m so excited about this book! Your blog helped me get into fermentation. It made my day when you stopped and talked to me at the Farm Show about my failed ginger beer. You were right about the bottle not being the right type. We changed to using soda bottles and I’ve yet to have an issue! Thank you so much. I look forward to this book!
Sue H says
Looks good! Also looking forward to your book!
Cary B says
Am loving trying kimchi and fermented Lebanese pickled turnips and am excited to explore your book. Congratulations, by the way!
Sharon says
Thank you for the giveaway! I’m inspired by your blog.
Gretchen says
Your new book is right at the top of my holiday wish list!
The School For Wives says
Congratulations on publishing your first fermentation book!
Jerelle says
Your book is on my wish list! I once made a couple loaves of sourdough bread using sprouted whole spelt berries, grinding them wet in the food processor into dough with adding water, sourdough starter, coconut oil, and salt and then letting the dough ferment no-knead style. The loaves turned out heavy but had interesting texture and great flavor.
Stephanie says
Would love this!
Brian says
It was tough to maintain. I made a few loaves using the Tartine method. Toughest part was the shaping with a loose dough. The overfermented starter made great pancakes, which were some of the best I ever made.
Can’t wait to see the book! Congrats!
Becky B says
This past weekend my daughter and I started a discussion on fermentation and it’s benefits. I would love to win your book!
TC says
I haven’t made a proper sourdough yet. The closest I came to it was making friendship cake from the sorted food website.
Heather S says
I’m a total noob at sourdough! I attempted it years ago and failed and haven’t tried again since 🙂
Lisa says
I make sauerkraut pretty regularly and I have experimented with fermenting green beans, daikon radish, carrots and cucumbers (pickles). I have also made kombucha, kefir, and sourdough. I still have lots to learn though!
Jordyn says
I’ve just started with fermenting! I’ve made a few batches of kimchi (had to make my mom her own as she loved mine!), a batch of hot sauce, some carrots, and now I’m trying sauerkraut.
Amber (@PixiesPocket) says
I LOVE fermenting veggies and fruits…but I consistently fail at ginger bugs and sourdough. I think it’s the daily feeding that messes me up. That’s what I want to get better at!
Adriene says
Congratulations!! Your website has already been my guide to the world of fermenting…but I would definitely be interested in your book as well.
ClareB says
I’m interested in learning more about how herbs and spices in vegetable ferments are themselves affected by fermentation and by how they improve (or not) the vegetable ferment.
christa says
YAY! Your book has been on my list for awhile, can’t wait to read it!!
Nicole Novak says
Man, that was TOUGH but I got it all in……it’s only in these contests that I see how techno challenged I REALLY am. I love this book, and want to win one to give as a gift to a future fermenting fanatic to be.
Nicole
Marybeth says
I have some garlic fermenting along the side of beets with cumin seeds! It too is on my wishlist.
Abbie says
Looking forward to trying some fermentations!
Robin Chesser says
I have started a ginger bug once again, hope it works this time!
John foley says
Would make a great Christmas gift!
Zach says
I want to get started fermenting for the healthy benefits it offers me and my family 🙂
Saarene says
I love pickles! I don’t make them nearly enough and would love to learn some tricks.
Patti A says
I used purple daikon to make your daikon and carrot pickle. It is out of this world.
Janice Bury says
Oooh! I hope I am one of the lucky 5 to win your book! I have made several of the recipes you posted on your blog and they were all delicious! The next one up is your recipe for fermenting butternut squash. I shared pickled jicama and your pickled sugar snap peas with the friends who hosted us for Thanksgiving and they were wow’d by the taste. Pick me! Pick me!
Congratulations on your book, Amanda!
Marian says
This is my first season for fermenting – been having a fun time
Martin says
Hope to see you at the PA. Farm show again!!
FRAN SIMON says
LOVE to try some new ferments
Loleta Emrazian says
My middle daughter & I enjoy making saurkraut and breads made with natural yeast starter. My daughter recently fermented riadishhes! We enjoy your site & are trying new recipes thanks to you!
Loleta Emrazian says
That should have read radishes.
Dori says
I really need to increase my knowledge of fermentation to heal my gut! I have made kraut, kvass, and apples, but need more inspiration- thanks for the chance to win.
Terri says
Love fermenting cabbage, carrots, daikon radish…aka…kimchi…awesome tasting and much better than taking a probiotic capsule, kombucha is so fun to make too and I’ve taken a class and experimented with water kefir. I’m always looking to learn more, I am putting your book on my Christmas list 🙂
Ann says
I have been looking forward to your book – my husband is supposed to give it to me for Christmas this year. If I win one, then I’ll be able to choose something else for him to give me! 😉
uncatim says
Looking forward to reading your book!
Shari says
Just made my first kraut, let the adventure begin!
Laurinda says
How exciting! I haven’t tried fermenting vegetables yet, but you make it sound so easy, & I think if I won your book, it would really get me started ????
Patti Johnson says
Hi, Amy! Rockin’ giveaway! OMG! I am praying to the Fermentation Goddesses that I am a lucky winner of your new book!! If not, it’s on my list to purchase in 2016 for sure!!!! Lurve your blog. Thanks for everything you do to make fermentation easy to understand and fun to do!!! Blessings & Happy Holidays!!!! – Patti 🙂 <3
Patti Johnson says
Ack! My apologies Amanda for calling your “Amy” in my last post. (Had my best friend Amy on my mind, I guess. Ack!!! Way to increase my chances to win, eh? Just call the Giveaway Host by the wrong name!!! lol) 🙂 <3
Crystal says
I love to make Kimchi and kraut. Would love to have your book to learn about more fun things to make myself.
Mary Winslow says
I could have so much fun with this book! Always looking to increase my fermentation knowledge and try yummy things.
Jim says
Looking forward to the adventure. I “stuck my toe in the water” (fermentally speaking) by making Appalachian 14 day pickles this summer. Now, on to bigger & better things! The book’s already on my birthday list, so I’ll have a copy even if I don’t win.
Scrubber says
I’m just getting started, so I don’t even know what I’d make. Sauerkraut? Something more interesting?
Nikki says
I am excited about learning how to ferment, and am looking forward to trying to ferment this winter and on into the spring. Your book certainly will help win over many new DIY fermenting fans. The photography looks so amazing, what an inspiration to head into the kitchen and start fermenting!
Gayle says
My brother and I took a class on making Kimchi for his birthday present from me. We had a blast and both want to do it more.
Brent Garland says
I have just started fermenting vegetables and have a ton to learn, so your book would be a great help. So far, while the pickles and sauerkraut have been good, the best part is that my 3-year-old loves to help!
Nancy A. says
I have never fermented, but have been wanting to so much. I would ferment cabbage and some carrots. Have heard it is so healthy to ferment and I don’t know where to start!
Leslie says
I’d love to add this cookbook to my collection~!
Rebecca says
I’m just getting started with Fermentation. I would love to have this book to really get into it!
Cora says
I’m just starting with fermenting and can’t wait to learn! Congrats on publication!
Brandon Ruckdashel says
You got me started with pickles and now I regularly do kraut and other delicious vegetables along with milk kefir and now ginger beer! Thank You!
Teresa says
I just ordered one but I would love one to give away to my son who is quite the good cook, but has not explored ferments yet.
Linda says
Looks like a wonderful resource!
Sherri M says
This looks great! I’m just getting into trying my own fermenting.
Erin says
Oh I need this book!
C says
Would love to learn more about fermentation 🙂
Congratulation to your book 🙂
Gene Black says
At this point I have fermented basic kimchi and sauerkraut. I am ready to move beyond those.
Kim says
I did my first small batch of fermented pickles this summer and LOVED them. I need a reliable source to with easy directions. Would like this book!! 🙂 Thanks.
carissa says
I’m a small organic farmer, and so have a lot of extra vegetables through the summer that I don’t have time to can. Would love to learn to throw together some quick ferments. I made excellent kimchi a few years ago, but since a couple moldy experiences trying to ferment cucumbers, I’ve kind of given up. I think this book could help me get back in the groove!
Tammy says
I love to make sauerkraut and kimchi. I took a bit of an unintentional break but have recently started fermenting again. It’s so good/good for you, I’ve been missing them!
Lynn says
Can’t wait to try both kimchi & saurkraut!
Courtney F. says
I’m curious about kvass, ever since reading about it in Anya Von Bremzen’s Mastering the Art of Soviet Cooking. In it, she describes the reaction of (I think it was) her mother, tasting Coca-Cola for the first time: “I’d rather have kvass.”
Brian says
If you can judge a book by its cover, this one is beautiful. Looking forward to getting things fermenting in my kitchen.
Jamie says
the book looks great-thanks for the give away!
Kate says
I’ve dabbled a little but would love to get more into it!
julie says
I will start with trying a batch of kimchi. I read about it all over the place, so might as well go for it. Thanks for setting up the raffle & congratulations on your book.
Juliann says
I made lots of lacto cucumber pickles this summer. And I tried fermenting my home grown hot peppers to make hot sauce. (I’ll be trying that again next year.) I tried beets, but only I would eat them. I’ll be trying sauerkraut over the winter.
Stacy says
I tried making sauerkraut once, but had no idea whether I was doing it right or not, there are so many confusing conflicts of do-s and don’t-s out there. I kept a mason jar on but loosened it daily, had a mess on the countertop some days 🙂 Please do enter me into your contest, this book would be a blessing, and so helpful!
Christine says
New to fermenting, and this would be a big help! Congratulations on publication!
Cindy says
I’m so glad I found your website (food in jars blog post). My Mason Tops fermenting jars should be arriving any day and I”m anxious to try them.
Rebekah says
I have tried fermenting cabbage, but didn’t like the result. I already ferment dairy (yogurt), and I make kombucha and kefir. I’d love to learn more about fermenting vegetables and how to make them myself!
Krystal says
Though I make sauerkraut regularly, I really need to ferment more things.
Kaitlin says
I’ve had good luck with making kombucha, but would love to branch out and learn how to ferment other things!
Lauren E says
I love eating fermented food, and would love to learn how to make more of it. I hope I win!
christina in vt says
I have zero experience fermenting veg and that’s why I find your book so exciting. I hope to bring some variety to our CSA veg intake and learn something new too.
Sue Smith says
I would love to own a copy of your book. I am just beginning to get interested in fermenting foods from my garden. Thanks for this opportunity.
Donna says
Congrats on the new book!
Chrissy says
Came here by way of Food in Jars, wishing I had known about you sooner. Looking to add pro-biotics to my diet naturally, rather than in pill form. Whether I win or not, I will by the book for some help.
Samantha says
I started fermenting a few years ago. I generally stick to kraut, kvass, and carrots. Your site has helped me go beyond that with things like broccoli stems (so good). Can’t wait to see what’s in the book!
Lisa says
I love fermenting sauerkraut and kombucha most, but enjoy other vegetable ferments as well and always looking for new ideas to try out!
Denice says
This book sounds so exciting and informative for a brand new pickler like me. I have some pickle making equipment being shipped to me know.
Sue Smith says
Can I do this twice? My first reply was from Food In Jars. Anyway….would love to win your book.
Kathy says
We’re pretty good at making kraut, but I’d love to branch out and explore some other recipes.
Alison Y says
I have just started fermenting, so would love this book.
Rebecca says
I just fermented hot sauce and am excited to learn more!
Jesse Geisler says
Just made my first jar of pickles. And always have Kombucha and sauerkraut “brewing”. Love fermentation!
Amy says
I’m very curious to see your book. My previous fermentation projects didn’t turn out so well.
Cat says
I want to start fermenting veggies, but I’m not sure how to start.
Brandon says
Just got my Pickle Pipe from kickstarter and cant wait to get some fermenting done this winter!
Teresa Winters says
I’ve made sauerkraut a few times, kimchi once, and some moldy pickled green beans. Since the green bean experience I’ve been hesitant to try again. I think I’m ready now though.
Ana P. says
I’m a newbie at fermentation. My family loves kimchi and I would love to learn how to make it as a lot of the kimchi here has msg in their ingredients.
Rusty says
I just heard about your book and site today and I’m super excited to dig into it more!
Kathleen says
Despite having successfully made kombucha for nearly 2 years now I just can’t make s good sauerkraut (and I live in PA Dutch country–for shame!). I’d love to get some guidance from your book.
Mary M says
Congrats on the book! It looks like a great resource. I’ve made pickles and have just tried Moroccan preserved lemons.
Emily says
My at-home fermentation attempts have been without any special equipment, and that’s not helped. I mostly stick to cabbage-based ferments, although I’ve had a ginger pickled carrot slaw in mind for months now.
Corrie says
I’ve done mostly sauerkraut and once old fashioned half sour pickles, but I’d like to expand to more vegetables. This looks like a beautiful book!
Michele says
I love fermenting vegetables. Would love to learn more from your exciting book.
Tina B says
Would love to try fermentation!!! Last year, I made raw apple cider vinegar….but need to get more advanced!!! Looking forward to reading your book! Congrats!
Mary says
Love fermenting, can wait to read the book
Sandy says
I would love to learn about fermenting!
Tom says
Would love to learn how to make consistent pickles – have had one amazing batch and one horrible!
Lucy says
I started pickling when I lived in Japan . Used rice bran in a crock to ferment vegetables. Also, salt rubbed cucumbers in the frig- maybe my fav of all quick pickles. I like salting under pressure too but that’s just a different variation of Japanese pickles. I would love to learn about the unique recipes you have created. Long live picklers!
Beth V. says
I would love to try sauerkraut and pickles. Have jarred my own cooked pickles but haven’t taken the fermentation plunge.
Courtney says
I put your book on my wishlist too! I took a break for a while but can’t wait to start fermenting again.
Marisa says
I’ve made sauerkraut twice-the 2nd time turning out much better than the first. I have tons of things pinned to try, but I’d love to win a copy of your book-I read your blog religiously!
Buffy Quinn says
I make pickles and am going to try sauerkraut soon
Robyn K says
Your book looks amazing! Thank you for giving us a chance to win a copy!
Robyn K says
Your book looks amazing! Thank you for giving us a chance to win a copy!
I’m most excited to hone my kimchi skills.
katklaw777 says
I would like to try and make kimchi. I tried to make sauerkraut a looooooooooooong time ago and it did not work out very well.
Becky says
Yes, please!
Steven Peterson says
I’ve been meaning to try fermenting for a while now so maybe this will be the catalyst… Congratulations on publishing your book.
Marshall-Jam Bubba says
Just got my new pickle pipes from Masontops Kickstarter Project…this new book can supply me with some new recipes to try it out.
JB
Judith A says
Addicted to kimchi……@$4.59 lb, need to start making my own, just have not had the courage!
Krystal says
I have heard so much about fermented vegetables (mostly sauerkraut) but I have yet to make any myself. I am very interested in recipes and instruction!
Peg says
love your blog! I have a continuous brew of kombucha going but would like to expand my repertoire. congrats on book! I’m one of those people who still like love looking through a book as opposed to a page on the computer.
Bri says
Your book has been on my wish list since I first read about it. I’d love to try out some of the small batch recipes.
Allie says
I took a class of yours and you really helped me get over my fear of microbes. I can’t wait to read your book — it’ll give me the extra confidence (and step by step directions) I need to get started fermenting!
Laura GM says
I have recently come to fermenting vegetables and I have tried dilly green beans and pickles but I am excited to try new and delicious recipes. Thank you.
Christine Bailey says
i am excited to try your recipes! I am new to fermentation, but really want to try making kimchi and sauerkraut!
WendP says
I tried doing a mixed veg ferment once and had some issues, and haven’t gotten around to trying since. I’ve done dairy ferments – a couple of kinds of cheese, yogurt, kefir – and sourdough with no issues. I just need to work through the veg situation now.
Michelle says
So fun!
Elaine M says
Would love to expand my fermentation beyond sauerkraut and kombucha!
alliumstozinnias says
Congrats on the book! I can — jams, chutneys and tomatoes — and would love to learn to ferment, become a confident maker of kimchi and other foods.
loura says
I made sour dough today. Thank-you for the giveaway!
Devon H says
I have only tried my hand at fermenting by preserving Meyer lemons and they didn’t turn out, needed more lemon juice 🙁 I have so many radishes and cabbages from our CSA, I really need to get your book and dig in! 🙂 thanks for the giveaway.
Aodh Mor MacRaynall says
This is one of my greatest go-to websites among others for fermenting. in addition to fermenting the usual sauerkraut, we have successfully fermented carrots and have made real honest to goodness corned beef in cooler weather. one of our favorite fermented vegetables is fermented beets. it has a beautiful color and flavor. our all time favorite vegetable however is fermented radishes. The color is beautiful and if you don’t like the peppery flavor of fresh radishes you will love this for the fermenting process tones this down. We are experimenting right now with substituting whey for a lot of the salt we have used in the past and we are having great success. The flavor is different altogether. We use kefir whey and so get a nice fizz with some of our vegetables.
Ally says
I’ve been doing a lot of vinegar pickling but have no experience with fermenting. I am SUPER excited for ‘kraut!
Sue says
I’ve made two batches of sauerkraut using the crock that my son brought with him when returning home from a military assignment in Korea. I’ve enjoyed making several kinds of pickles and dilly beans, preserved lemons and have recently made vinegar. I’ve loved the adventure of fermenting… each new experience has spurred me on!
Thanks for the inspiration you’ve provided on your blog! Congrats on the book too!
Trish B says
I haven’t fermented anything yet, I’ve been kind of intimidated. I’ve been reading everything I can find about fermentation voraciously, hopefully I’ll be able to get over my fear soon. I want to start out with kimchi and pickled radish.
MK says
Thanks for the give away ! I can not wait to try recipes from this book.
Jen says
Agree with kale-kimchi being a learning experience. So were brussel sprout kimchi!
Nita says
I have only dabbled in sauerkraut and beet kvass, and I want to do more with all the vegetables I grow. I just need some inspiration!
lauren says
i have never fermented but I would love to learn how to ferment beets!!
Alison S says
Looking forward to checking out the book. Could use some new veggie fermenting inspiration!
Cam says
I like to make quick pickles with whatever is left over from my CSA box at the end of the weekend.
Jean McKee says
Made my first batch of spicy ketchup yesterday, using brine from pepper sauce. Can’t wait to try it!
Ros says
Excited to check out your book—congratulations!
Cathy M T says
I haven’t tried any fermenting yet, but I’d like to try pickles first.
ali says
so exciting that it’s out! I’ll definitely be getting a copy! I’ve shared your site with so many people. Keep up the good work, amanda!!
Conrad says
Hi Amanda
Love the book, and I’ve had great success with my first attempts!
Quick question, and it may seem obvious, but can I simply double up the salt and cabbage amounts for a 1ltr size jar kraut recipe, to fit into a 2ltr jar? Or is the balance specific for the original 1ltr size jar.
Thanks!
Amanda says
Hi Conrad,
Thank you so much! You can definitely scale the recipes up or down! If you want to be really precise, you can weigh the salt vs. the other ingredients. For most of the sauerkraut recipes in the book, the salt was added at between 2 and 2.5% by weight, because that’s the salinity that I think tastes best. There’s a little chart in the back of the book that contains further info on salt ratios, if you’re interested.
Conrad says
Thanks for the answer 🙂 …I’m Off to the kitchen now!