- Description
- Features
- Characteristics
- Use Instructions
- Useful Information
- Shipping Information
- Guarantee
Description
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.
Features
Characteristics
Book Format : Softback
Useful Information
Shipping
Shipping Weight: 0.25 lb
Dimensions: 8.5"L x 6.5"W x 0.25"H
Guarantee
Customer Reviews
{}