By Klaus Kaufmann, DSc and Annelies Schöneck
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.
- All about sauerkraut
- What you need to get started
- Science of successful lactic acid fermentation
- Sauerkraut recipes, no-salt and low-salt recipes are included
Softcover. 64 pages. Alive Books 2002.