JULIE O'BRIEN and RICHARD CLIMENHAGE are the owners of Firefly Kitchens. They have been producing fermented foods for over twenty years. They live in Seattle, WA.
Fresh & Fermented is a celebration of the simplicity, power, and
versatility of fermented vegetables. With great clarity,
user-friendly detail, and gorgeous photos, Julie O'Brien and
Richard Climenhage guide readers through the fermentation process
itself, followed by dozens of inspiring ways to incorporate
fermented vegetables into almost anything you could imagine eating,
including smoothies, popsicles, spreads, sauces, dips, salsas,
marinades, and even desserts. For people wanting to incorporate the
power of fermentation into their lives, this book is a great
guide.
—Sandor Ellix Katz, author of The Art of Fermentation and Wild
Fermentation
O’Brien and Climenhage take the science and art of
lacto-fermentation to a whole new level in this beautifully
illustrated book. From a keen look at the science and health
benefits of sauerkraut and other lacto-fermented foods, to an
assortment of highly original sauces, salsas, salads, dips and
desserts incorporating these culinary wonders, Fresh and Fermented
is bound to please both experienced and neophyte cooks.
—Sally Fallon Morell, president of The Weston A. Price
Foundation and author of Nourishing Traditions
If there’s anyone who can persuade me to add kraut juice to my
smoothie, stir sauerkraut into my peanut butter, or kick start my
morning eggs with kimchi (that last one takes no persuasion), it’ll
be Richard and Julie who cheerfully spread the gospel of probiotic,
lactic-fermented, and locally sourced from their Firefly Kitchens
kraut factory in hipster Ballard.
—Tom Douglas, chef/restaurateur
O’Brien and Climenhage started their company, Firefly Kitchens, in
2010 and a year later received a Good Food Award for their zesty
Yin Yang Carrots. Their successful venture in fermented vegetables
has moved from home crocks to a commercial kitchen space, and their
products are sold throughout the Pacific Northwest. The authors’
passion for the health benefits and versatility of fermented
vegetables is reflected in this attractive cookbook. Raw-fermented
vegetables have long been a part of diets around the world and
provide beneficial probiotics. O’Brien and Climenhage discuss
helpful bacteria, advocate daily consumption, and provide a guide
to the basic tools and ingredients of fermented veggies, beginning
with a classic kraut. Recipes range from smoothies, sushi, and main
dishes to tarts and puddings, all using homemade kraut or kimchi.
Attractive illustrations accompany nicely laid-out recipes and
easy-to-follow instructions. Verdict: This cookbook
provides beginners with straightforward steps to master fermenting
vegetables and more seasoned fermenters with a wide variety of
menus to keep kraut a part of everyday meals. Recommended for those
looking to consume more probiotics and for gardeners with a surplus
of cabbage.
—Library Journal
Wherever Firefly flies next, you can be sure Julie and Richard will
work tirelessly to introduce the world to their kraut, hopeful to
expand the Church of the Raw.
—Edible Seattle
Delicious and healthy foods need passionate evangelizers, and
sauerkraut is lucky to have O’Brien and Climenhage at the forefront
of its PR team . . . they’ve curated a thoughtful, eminently edible
collection of recipes that are actually enhanced by the mild
juxtaposition of flavors that results from the addition of
fermented foods, complete with their added vitamin and probiotic
benefits . . . Consider [Fresh & Fermented] money well spent for
your digestive system.
—Hobby Farms
I discuss with every one of my patients the critical importance of
gut health for overall health and the central role that balanced
gut flora have on both the prevention and the treatment of symptoms
and disease. Fastly building research and clinical experience is
showing health benefits of healthy gut flora in the areas of:
immune support, weight management, allergy/asthma control, acute
and chronic digestive symptoms—including IBS and IBD, cancer
prevention, and more. Adding fermented foods like
Firefly Kitchens' sauerkraut to the diet is a great and
delicious way to promote a healthy balance of flora. My kids
love it! As a mom and a physician, I am very excited to share this
wonderful cookbook with patients, friends, and family to use
these delicious recipes to help promote wellness and bring these
important foods back into our diets.
—Arti Chandra MD, MPH, Integrative Family
Physician, Institute of Functional Medicine Certified
Practitioner
Fermentation is all the rage right now. For friends who are
fascinated, or want to get into the action, Seattle's Firefly
Kitchen now has a book to guide you through kraut and kimchi—with
dozens of recipes for how to use your ferments.
—Edible Seattle
This cookbook is perfect for fresh-faced fermenters and experienced
picklers alike. It's packed with easy-to-make recipes and enough
photos to make you wish you could ferment pretty much everything.
Never have the health benefits of fermentation been easier to
obtain.
—CRAFT magazine
This cookbook is filled with creative recipes to help you
incorporate fermented foods into every meal (even smoothies)! . . .
If you think you don’t like sauerkraut, this cookbook just might
change your mind.
—In Sonnet's Kitchen
Beyond being full of mouthwatering photos and simple step-by-step
recipes for kimchi, sauerkraut, and fermented carrots, the book is
totally ingenious. I'm talking recipes here that include adding
fermented foods into cakes, popsicle, and breakfast, including
smoothies and oatmeal—I know, you're all thinking, "Why didn't I
think of that?"
—Wholehearted Eats
Firefly’s new cookbook, Fresh & Fermented, is loaded with tips
on how to incorporate fermented foods into everyday recipes like
smoothies, hummus, salads and even desserts. Plus, it has an
abundance of health information as well as a step-by-step guide to
home kraut making, including the award winning Firefly Kimchi, Yin
Yang Carrots and Ruby Red Kraut.
—Full Circle
Seems like every week more studies pour forth showing us that the
routine decimation of our body’s friendly bacteria is wreaking
havoc on our health. The bacterial population of the gut informs
the immune system (allergies!), the digestive system, our hormones,
even our mood. And after Julie and Richard spell that out
simply and beautifully they share umpteen incredible gut-loving
recipes so that you can support and replenish your inner
friendlies. Supercharge your vitality by routinely making and
eating the lively recipes in this book. I do. By far, my most
enlivening food habit.
—Cynthia Lair, author of Feeding the Whole Family
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