Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic-Fermented Food to Improve Your Health
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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic-Fermented Food to Improve Your Health

5.0 2
by Klaus Kaufmann, Annelies Schoneck
     
 
Homemade sauerkraut, pickles, and other lactic-acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. Step-by-step recipes guide the modern reader through centuries-old methods. Includes full-color photos.

Overview

Homemade sauerkraut, pickles, and other lactic-acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. Step-by-step recipes guide the modern reader through centuries-old methods. Includes full-color photos.

Product Details

ISBN-13:
9781553120377
Publisher:
Books Alive
Publication date:
01/15/2004
Pages:
60
Sales rank:
392,491
Product dimensions:
6.30(w) x 8.30(h) x 0.20(d)

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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic-Fermented Food to Improve Your Health 5 out of 5 based on 0 ratings. 2 reviews.
sueTN More than 1 year ago
I was highly pleased with the step-by-step instructions in this book, as well as with the overview of health benefits from lacto-fermented vegetables. An easy to read book with lots of information!
Anonymous More than 1 year ago
This has a variety of new flavorful ways to prepare and serve sauerkraut. Pickling assorted vegetables is a whole new taste experience in canning with these recipes Several have been tried and enjoyed already.Very helpful informative book.