---
product_id: 2239563
title: "Fermenting: How to Ferment Vegetables Paperback – August 13, 2013"
brand: "rashelle johnson"
price: "฿1134"
currency: THB
in_stock: true
reviews_count: 7
url: https://www.desertcart.co.th/products/2239563-fermenting-how-to-ferment-vegetables-paperback-august-13-2013
store_origin: TH
region: Thailand
---

# Fermenting: How to Ferment Vegetables Paperback – August 13, 2013

**Brand:** rashelle johnson
**Price:** ฿1134
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Fermenting: How to Ferment Vegetables Paperback – August 13, 2013 by rashelle johnson
- **How much does it cost?** ฿1134 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.th](https://www.desertcart.co.th/products/2239563-fermenting-how-to-ferment-vegetables-paperback-august-13-2013)

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## Description

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## Images

![Fermenting: How to Ferment Vegetables Paperback – August 13, 2013 - Image 1](https://m.media-amazon.com/images/I/71bS083HV-L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Good book on fermenting vegetables with one blind spot
*by T***S on February 4, 2022*

I am about 1/3 way through the book and the author has a HUGE BLIND SPOT. He keeps going over how important it is to submerge the vegetables.Yes mold can form on vegetables that float to the surface and become dry on one side.The author blind spot is not understanding that when the ferment bubbles that is carbon dioxide, and carbon dioxide weighs 50% MORE than oxygen. And pushes any oxygen up and out of the crock or jarOnce the ferment is bubbling shortly the empty airspace will be replaced with CO2 and the empty airspace will be a fully anaerobic environment.There are several options to prevent moldIf you don’t have weights to hold the fill a plastic bag with water to use as a weight.Remove the lid daily and use a clean spoon or fork to push the vegetables back under the water every day.Also Amazon has some fermentation lids that fit large mouth mason jars and comes with a vacuum pump to get as much air as possible to prevent moldWhen the ferment starts bubbling the oxygen will be pushed out of the fermentation container by the carbon dioxide.

### ⭐⭐⭐⭐ For those new to lacto-fermentation
*by R***S on July 21, 2014*

If you are not already familiar with fermenting, or if you just want to have a lot of your information on fermenting in one place, this is a good book for you. The book explains the difference between fermenting and pickling and why fermenting is actually the preferred approach to food preservation.Fermenting is a form of food preservation that works using lacto-bacillus. Two kinds of bacteria are all around us and even inside us. One kind is pathogenic, meaning it will make you sick or even kill you (think botulism). The other kind, however, not only live in our guts, they are actually helpful in digestion and in fending off the pathogens. These bacteria are referred to as pro-biotic. The advantage of lacto-fermentation is that it creates an environment in which it is hard or impossible for pathogens to grow, while at the same time using pro-biotics to preserve the food.I would have given this book five stars had it been better laid out for kindle. Some of the chapters and chapter divisions break at funny places on my phone app. That is not serious enough to lower the rating to three starts, but it does keep it from getting all five stars.The book contains numerous excellent recipes that give you not only a list of ingredients, but also step by step instructions on how to combine the ingredients and ferment the veggies.

### ⭐⭐⭐⭐⭐ Can't Wait to Get Started!
*by G***E on March 5, 2014*

I love fermented foods but have not made a lot of them from scratch to date. In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort. But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go!Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes.This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy!I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-)Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this, that would be great.Geraldine Helen Hartman author of The Groovy Green Kitchen and Not Just for Vegetarians.

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*Product available on Desertcart Thailand*
*Store origin: TH*
*Last updated: 2026-02-09*