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Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

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SKU: 1053


21 recipes from Spring Rhubarb and Green Garlic to Summer Daylily Buds, Cukes & Zukes to Fall Sauerkraut and Root Veggies.

If you have a garden or belong to a CSA (community supported agriculture), this book will also teach you to pickle parts of the vegetables that are commonly composted.  Less waste = more food!

Table of Contents:

Getting started

  • Why Lacto-Ferment Vegetables?    
  • Getting more out of your garden    
  • Basic Technique for    
  • Lacto-Fermented Vegetables    
  • Complete Lacto-Fermenting Process    
  • For Vegetables    
  • Testing for a good fermentation    
  • Seasoning your ferments    
  • Tips for managing your time   

Recipes from the Spring Garden

  • Walking Onions    
  • Rhubarb    
  • Rhubarb Condiment    
  • Snap Peas    
  • Swiss chard Stems    
  • Vegetable Stems    
  • Green Garlic Stalks

Recipes from the Summer Garden

  • Walking Onion Flower Stalks    
  • Daylily Buds    
  • Garlic Scapes    
  • Cucumber Pickles    
  • Cucumber Spears    
  • Cucumber Relish    
  • Summer Squash or Zucchini

Recipes from the Fall Garden

  • Sauerkraut    
  • Shredded Sauerkraut    
  • Spicy Sauerkraut Nalasa    
  • Spicy Napa Sauerkraut    
  • Red Cabbage & Apples    
  • Mild Kimchi    
  • Root Veggie Mix - Grated


Why I Love This Product:

I use the book to plan the seeds to purchase for our garden because she has everything separated into seasons. Her instructions are well detailed and thorough. She stresses sanitation, and breaks each recipe down into simple steps: Ingredients & Equipment, Preparation, Assembling the Jars and Fermentation. I think it's a great book for beginners. Another awesome feature, it is spiral bound so it lays flat when open. The only complaint I would have is that it isn't long enough, the entire book is only 68 pages. Anita, Customer Support Representative


Questions on Lacto-Fermentation Through the Seasons: The Art of Old Fashioned Salt Brine Pickling

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  • From dusklvr at 11/9/2012 8:25 AM
    • Do the recipes include white vinegar or sugar?
    • The recipes call for a salt brine, no vinegar or sugar.
    • Do you find this question helpful?  Yes   No
  • From jay at 12/21/2011 1:06 AM
    • in reference to the first question about fermenting yams, would parsnips fall into that "starchy" category? and if so, then would another method besides salt brining be necessary? thank you
    • Parsnips would be treated similarly to other starchy root vegetables, and a brine is one way to preserve them.
    • Do you find this question helpful?  Yes   No
  • From Deborah at 3/29/2011 6:10 AM
    • Does the book provide instructions for using canning jars to ferment or does it require the special fermentation lids? I want a simple process to do a variety of vegetables and would like to know this before purchasing the book. does the book include instructions for using the fermentation starter you offer? thank you
    • The recipes in this book make use of standard canning jars. Fermenting crocks can also be used.
    • Do you find this question helpful?  Yes   No
  • From Mimi Shawe at 2/15/2011 1:35 AM
    • Has anyone tried to ferment yams? Does this book have information about how to ferment yams or sweet potatoes?

    • Yams are pretty high in starch so they would likely need to be fermented in a manner similar to manioc or cassava are fermented. We do have a Tape Starter on our site (http://www.culturesforhealth.com/tape-tapai-starter.html) which would likely work (it's meant for rice and starchy vegetables like cassava).
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Expensive for what you get Review by TariOronar

Had I seen this book before I bought it, I would not have done so. $23 + shipping for a 68 page, spiral bound book (including the title page and resources page) is a bit on the expensive side.

(Posted on 8/2/2014)

Helpful Review by Michelle

I borrowed this book from the library and am now purchasing it. I appreciate that the author included no extraneous content, no preaching and no histories of fermentation. Instead, she gives the reader clear instructions, helpful hints, and encouragement. Breaking the ingredients down by season is incredibly useful as well. I wish more cookbooks would provide seasonal recipes instead of forcing me to read the entire book to figure out how to prepare what tastes best (and is least expensive) at a particular time of year. Helpful book!

(Posted on 6/2/2014)

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