Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

Fiery Ferments presents more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the world. The book opens with information on the history of spices and fermentation techniques before moving into the recipes themselves. Chiles are the primary focus, though other traditional spices including horseradish, ginger, and peppercorns are also featured. Specific recipes include Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain Habañero Ferment. Beyond condiments, the book includes additional recipes showing how to use hot ferments in breakfast foods, snacks, entrées, and beverages. Each recipe includes serving size yields and references to techniques explained earlier in the book.