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 and full-color photos guide the modern reader through centuries-old methods.
No-salt and low-salt recipes are included.
Softcover. Alive Books (2002). 64 pages, 30+ color photos. 6.6 x 0.2 x 8.5 inches