Making Sauerkraut and Pickled Vegetables at Home Book

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Making Sauerkraut and Pickled Vegetables at Home Book

SKU: 120377

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With this book, you'll discover the simple remedies and healing agents found in lactic acid-fermented foods. Homemade sauerkraut, pickles and other fermented foods are far superior to their store-bought counterparts, both in flavor and nutrition.

Written by internationally recognized experts on holistic living and nutrition
Simple, step-by-step instructions on how to ferment many types of vegetables, plus delicious recipes and serving suggestions
Helpful color photos throughout
A handy, essential reference for novices and seasoned sauerkraut-makers alike
Kaufmann and Schoneck, 8-1/2" x 6-1/2", 60 pp.

Details

Contents
All About Sauerkraut
1. Introduction
2. All About Kraut
3. From Cultivation to Preservation
4. History and Tradition
5. About Lactic Acid Bacteria
6. Friendly Bacteria and Health
7. What You Need
8. Crocks, Pots and Jars
9. Utensils
10. Picking the Best Vegetables
11. Basic Recipes
12. Herbs and Spices
13. Other Ingredients
14. The Science of Successful Lactic Acid Fermentation
15. Healing With Lactic Acid Fermentation
16. Medicine from the Kitchen
17. Holistic Cancer Therapy
18. Superior and Inferior Lactic Acids
19. The Healing Power of Cabbage
20. Sauerkraut Home Remedies
21. A Final Word
Sauerkraut Recipes

Video 1

Reviews

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Feb 25, 2013 Review star icon

This is a slim volume but filled with a lot of very good information as well as some up-to-date delicious recipes. I would recommend this book to anyone ---either a beginning fermented pickle and sauerkraut maker or someone with experience. Unlike many sites online, this book is far more complete and reliable. As a person who can no longer tolerate any foods containing sulfites used as a preservative, this book and making my own sauerkraut is one of the best things I've done for a long time. it is also FUN!