Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over-in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination. The second edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade. AUTHOR: Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon. SELLING POINTS: . Authors at the forefront of the fermentation movement. Kirsten and Christopher Shockey are two of the most respected teachers in the world of fermentation, reaching both beginning and hard-core fermentistas through their personal Instagram feed (42k followers), The Fermentation School, the series of online classes they develop in collaboration with other fermentation experts (17k followers), and at in-person workshops around the world. . Keeping a classic book current and competitive. In addition to adding 65 new recipes, 8 new vegetable and fruit entries, and 4 new fermenting techniques, the Shockeys have revised existing recipes to be more focused on gut health, replacing some of the alcoholic cocktails with “gut punches” (nonalcoholic fermented beverages) and making prepared dishes more plant-based. All information on the science of gut health has been updated to reflect new research carried out since the first edition was released.