Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
by Annelies Schoneck, Klaus Kaufmann
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Book Summary Information
Author: Annelies Schoneck, Klaus KaufmannEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-02
ISBN: 155312037X
Number of pages: 64
Publisher: Alive Books
Accessories:
- Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
- RESPeRATE Blood Pressure Lowering Device
Book Reviews of Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
Book Review: An essential and enjoyable resource
Summary: 5 Stars
I know there is a lot of information on the Internet about making sauerkraut, pickles and other fermented foods but I think this excellent book is an essential and enjoyable resource...not only for the uninitiated kraut-maker but the well-seasoned, accomplished ones too!
I recently invested in a top-of-the-line German stoneware fermentation crock ( the Harsch Gairtopf Fermenting Crock Pot - 7.5 Liter - ME7428) and Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) as well as Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods were recommended to me as reliable additional resources. After studying and using both books, I enthusiastically agree and I'm glad I was made aware of them.
Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) is truly splendid. Although I have been making sauerkraut off and on for years, I never used the Harsch method and this wonderful resource proved to be an excellent guide.
It is very informative, written clearly and precisely, with a style which is pleasant and readable. Furthermore, it is not limited to using the Harsch crock only. The methods presented are adaptable to other crocks, pots or jars, whichever is more familiar or more accessible to the kraut-maker. I think that's great. For me, while I'm making sauerkraut in my Harsch crock I can be fermenting pickles, kimchi or other veggies in my canning jars.
What is especially nice about this book (and Wild Fermentation as well) is the fact that the recipes have been tested and are supported with sound nutrition and science. That's important to me especially considering that we are using bacteria and live-cultures when making these foods. I don't think one can be too careful when dealing with live-cultures.
I also like very much about Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) the additional recipes for using the finished sauerkraut. They are vegetarian and photographed beautifully. I am a raw vegan but still found the photos appealing.
This is a glossy, slim, inexpensive book and every kraut and pickle maker should have one on their kitchen shelf. It is truly an essential resource for, as its cover says ~ "creative recipes for lactic-fermented food to improve your health."
More Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) reviews:
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Summary of Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide)
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.Special Diet Books
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