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Making Sauerkraut and Pickled Vegetables at Home
     

Making Sauerkraut and Pickled Vegetables at Home

5.0 1
by Klaus Kaufmann, Annelies Schoneck
 
We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. But other foods, preserved through traditional methods, also have a role to play. Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. With

Overview

We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. But other foods, preserved through traditional methods, also have a role to play. Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. With this book, discover the simple remedies and healing agents found in these traditional foods. Step-by-step recipes guide the modern reader through centuries-old methods.

Product Details

BN ID:
2940157499051
Publisher:
Books Alive
Publication date:
02/06/2017
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
64
File size:
3 MB

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