Making Sauerkraut and Pickled Vegetables at Home

by Klaus Kaufmann, DSc and Annelies Schoneck

Product Description

We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. But other foods, preserved through traditional methods, also have a role to play. Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties.

With this book, discover the simple remedies and healing agents found in these traditional foods. Step-by-step recipes guide the modern reader through centuries-old methods.