Fresh & Fermented: 85 Delicious Ways To Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

O'Brien and Climenhage started their company, Firefly Kitchens, in 2010 and a year later received a Good Food Award for their zesty Yin Yang Carrots. Their successful venture in fermented vegetables has moved from home crocks to a commercial kitchen space, and their products are sold throughout the Pacific Northwest. The authors' passion for the health benefits and versatility of fermented vegetables is reflected in this attractive cookbook. Raw-fermented vegetables have long been a part of diets around the world and provide beneficial probiotics. O'Brien and Climenhage discuss helpful bacteria, advocate daily consumption, and provide a guide to the basic tools and ingredients of fermented veggies, beginning with a classic kraut. Recipes range from smoothies, sushi, and main dishes to tarts and puddings, all using homemade kraut or kimchi. Attractive illustrations accompany nicely laid-out recipes and easy-to-follow instructions.