Making Sauerkraut and Pickled Vegetables at Home
by Klaus Kaufmann, DSc and Annelies Schöneck. Creative recipes for lactic-fermented food to improve your health. We all know that a diet of fresh, organically grown fruits and vegetables is the foundation for good health. Did you also know that some 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. Step by step recipes will guide you through centuries-old methods. Paperback, 60 pages.
- More Information
- Customer Reviews (0)