Pickling, Preserving, and FermentationLike this list

16 items

• Asian Pickles

  Sweet, Sour, Salty, Cured, and Fermented Preserves From Korea, Japan, China, India, and Beyond

  Solomon, Karen

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• Jam It, Pickle It, Cure It

  and Other Cooking Projects

  Solomon, Karen

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• Pickles and Preserves

  Brown, Marion Lea, 1906-1995

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• Canning & Preserving With Ashley English

  All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More

  English, Ashley, 1976-

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• The Preservation Kitchen

  the Craft of Making and Cooking With Pickles, Preserves, and Aigre-doux

  Virant, Paul, 1970-

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• Wildcrafted Vinegars

  Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

  Baudar, Pascal, 1961-

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• The Kimchi Chronicles

  Korean Cooking for An American Kitchen

  Vongerichten, Marja

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• The Farmhouse Culture Guide to Fermenting

  Crafting Live-cultured Foods and Drinks With 100 Recipes From Kimchi to Kombucha

  Lukas, Kathryn, 1963-

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• Preserving by the Pint

  Quick Seasonal Canning for Small Spaces

  McClellan, Marisa

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• Pickles Not Pipe Bombs

  Experimentation in Food Preparation

  Lentil, Kristaps

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• Pickles to Relish

  Alfeld, Beverly Ellen Schoonmaker, 1946-

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• Fermented

  a Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More

  Pike, Charlotte (Cook),

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• The Mini Farming Guide to Fermenting

  Self-sufficiency From Beer and Cheese to Wine and Vinegar

  Markham, Brett L.

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• Japanese Pickled Vegetables

  129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles

  Tateno, Machiko,

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• Wild Fermentation

  the Flavor, Nutrition, and Craft of Live-culture Foods

  Katz, Sandor Ellix, 1962-

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• Wildcrafted Fermentation

  Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

  Baudar, Pascal, 1961-

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