The authors of the bestselling "Fermented Vegetables" are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Add both health and heat to your plate! The bestselling authors of "Fermented Vegetables" present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads - plus dozens of recipes that use your hot ferments. Introduction Part 1: Getting Started 1 Tools and Tips 2 Master the Techniques 3 The Hot Stuff: Your Ingredients Part 2: Fiery Ferments 4 Spicy Pre-Chile Recipes 5 Sauces 6 Salsas, Relishes, and Chutneys.... Oh My! 7 Flavor Pastes 8 Kimchis and Fermented Salads 9 Hot Pickles Part 3: On the Plate 10 Blazing Plates 11 Spirited Sips and Racy Desserts Fermentation Doctor Acknowledgments Index