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 guide the modern reader through centuries-old methods. Includes full-color photos.
We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. Did you also know that some foods, preserved through traditional methods, also have an important role? Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavour and healing properties. With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods.
By Klaus Kaufmann, Annelies Schoneck (Joint Author)