Fiery Ferments

This is the best recipe book I have bought in many years. The recipes are very inspiring and all about flavour, the heat levels are up to you. Lots and lots of hot sauce recipes but also pickles, pastes, salads and fermented vegetables. A huge plus is that the ingredients are easy to find. I've only had the book a few days and have already made /started fermenting a blackberry chilli sauce, carrot, ginger and lime salad and a green bean kimchi. I love their ideas for chilli fruit syrups . I would highly recommend this book

Bought as a gift for my sister. We both like chillies and are both keen on making fermented foods. This does both. I flicked through it before I wrapped it; liked what I saw so ordered another one for myself. It has some great recipes in.

Good book for different fermentings

This is a great book, well laid out, plenty of pictures, step by step guides and hints and tips from experts. I'm about to start fermenting my own chilli sauces amongst other things. It got four stars because all the measures are bizarre American measures and once converted aren't consistent through the book. For example, a 3% brine should be (I think) 30g of salt in 1 litre of water. In the book it was various combinations of tablespoons, teaspoons and cups per American pint, quart and gallon. Measuring salt by volume will give differing amounts of salt depending on the fineness of the grind. Other than the archaic weights and measures, a great book.

loads of recipes and well illustrated. i'm just getting into fermentation and pickling and this book has been a great inspiration. it's not a criticism of the book but some of the ingredients used may be rather hard to obtain in the UK (at least in my part of the UK) but i've substituted various things and the end results have always been good.

So many inspiring recipes. I am trying to make ferments that I like (plain fermented cabbage is not top of my list!). This book offers many alternatives. Have so far made great tasting sriracha, and fermented ginger and mango/onion ferment are bubbling away. Highöy recommend!

This book taught me how to ferment. Jam jars, electronic scales, some chemical-free salt, and your choice of pepper. I now have a jar of preserved horseradish in the fridge next to a red/green jar of peppers (jalapeno at the bottom and habenaro at the top). You, like me, might find these simple vegetable mashes to be amazingly tasty.

Great book explaining how to make hot sauces, and ferments.