Making Sauerkraut by Klaus Kaufmann and Annelies Schoneck - 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 a role to play? Homemade sauerkraut, pickles and other lactic acid-fermented foods are superior to their store-bought equivalents, both if flavor and healing properties.
With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods.
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