Making Sauerkraut and Pickled Vegetables at Home

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.