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