Preserved- Cultured

Learn how to pickle, ferment, and preserve with over 150 recipes drawing on culinary traditions from around the world. The only book on preserving you'll ever need! A vast and ambitious hardbound cookbook featuring over 150 preserving recipes for drinks, condiments, salads, sweets, and more. Cultured draws on culinary traditions from around the world, employing techniques such as fermentation, pickling, dehydrating, salting, and sugaring. The recipes are organized by timescales—from quick pickles ready in a few hours to savory pastes that take weeks to ferment but can survive for years. It’s never been easier to make condiments like harissa and adjika, as well as staples like kimchi, sauerkraut, preserved lemons, and pomegranate molasses. Additional recipes show how to transform your meals using the preserved foods you’ve prepared. Written by leading authorities in the field, and filled with stunning photography, illustrations, and fascinating essays, this volume is destined to become the go-to resource for all things preservation. 150+ recipes for every timescale: From same-day pickles to long-keeping ferments, with the history behind each method A world tour of preserving: Fermenting, culturing, pickling, salting, and sugaring to make staples like kimchi, kefir, mustard, pickled beets, preserved lemon, and candied fruit, all rooted in centuries-old traditions The definitive hardback reference: Written by leading authorities, with stunning photography, illustrations, and cultural essays