Making Sauerkraut and Pickled Vegetables at Home

Creative Recipes for Lactic-fermented Food to Improve Your Health

Item Number: BF361


In Stock! Ships from Northern CA.


In Stock! Ships from Northern CA.


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.


Book Format Softback Year Published 2002
Book Format Softback
Year Published 2002

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Shipping Weight: 0.25 lbs. Dimensions: 8.5"L x 6.5"W x 0.25"H


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