Fermented Vegetable Guide

The Fermented Vegetable Book

Seventeen traditional recipes for kraut, brine pickles, and chili ferments.

If you've made basic sauerkraut and you want to know what comes next, this is the book.

The first of three standalone fermentation handbooks from Lost Plant Remedies, this volume covers the foundational category of traditional ferments — vegetables and chilies — with 17 recipes drawn from kitchens across Germany, Eastern Europe, El Salvador, Italy, Korea, Mexico, Louisiana, and the American South. Every recipe is new. Nothing in this book has been covered on the Lost Plant Remedies YouTube channel; the classics live there, this book goes laterally.

Chapter 1 — Lacto-fermented vegetables beyond cabbage (11 recipes)

• Caraway and juniper sauerkraut (German)
• Beet and apple kraut (Eastern European)
• Curtido (Salvadoran)
• Giardiniera (Italian)
• Lacto-fermented carrots with dill and garlic
• Pink lacto-fermented onions
• Brine-fermented whole garlic cloves
• Dilly beans (American farmhouse)
• Lacto-fermented radishes
• Fermented green tomatoes (Russian / Polish)
• Onion, tomato, and chili ferment (based on a top-comment reader request — used as a salad dressing or cold soup base)

Chapter 2 — Hot sauces and chili ferments (6 recipes)

• Multi-chili fermented hot sauce (Louisiana style)
• Jalapeño-lime quick hot sauce
• Smoked jalapeño (chipotle) paste
• Habanero-mango Caribbean-style hot sauce
• Gochujang-style fermented chili paste (simplified Korean)
• Fermented chili-garlic kimchi base (the flavor backbone for any kimchi)

Each recipe page includes:

• Category label (true ferment, infusion, or extraction)
• Tradition of origin and timeline
• Ingredients in US measurements
• Step-by-step method
• What to expect during fermentation
• Storage and shelf life
• Specific use and serving suggestions
• Plant-specific safety notes

Plus front matter on:

• A clear taxonomy of ferments vs infusions vs extractions (so you know exactly what you're making and what you can honestly claim)
• The salt math table (2% / 2.5% / 3% / 5% brines) that lets you improvise any vegetable ferment without a recipe
• Equipment essentials (no specialty gear required)
• Three universal fermentation rules

Who this is for

Written for someone who already knows basic sauerkraut — from your kitchen, from the Reset guide, or from any of the standard YouTube tutorials — and wants to go laterally into the wider traditional ferment catalogue. If "another batch of plain kraut" sounds boring and you're ready to start producing the kind of variety most home cooks never reach, this is the book.

What's next

This is the first in a three-book set. The Fermented Pantry covers mustards, fruit-scrap vinegars, and herbal honeys (including the four reader-requested oxymel combinations). The Fermented Drinks Book covers fermented beverages, dairy ferments, and foundational starters like sourdough and shio koji. Each book stands alone; bought together as a set, they're a complete reference to traditional kitchen fermentation.

Format

33-page PDF, US Letter, print-ready. Instant download. Lifetime re-download via your Payhip account.