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Making Sauerkraut and Pickled Vegetables at Home Creative Recipes for Lactic-Fermented Food to Improve Your Health

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ISBN-10: 155312037X

ISBN-13: 9781553120377

Edition: 2007

Authors: DSc Kaufmann, Annelies Schoneck

List price: $11.95
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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.
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Book details

List price: $11.95
Copyright year: 2007
Publisher: Books Alive
Publication date: 2/1/2007
Binding: Paperback
Pages: 64
Size: 6.50" wide x 8.50" long x 0.25" tall
Weight: 0.396
Language: English

All About Sauerkraut
All About Kraut
From Cultivation to Preservation
History and Tradition
About Lactic Acid Bacteria
Friendly Bacteria and Health
What You Need
Crocks, Pots and Jars
Picking the Best Vegetables
Basic Recipes
Herbs and Spices
Other Ingredients
The Science of Successful Lactic Acid Fermentation
Healing With Lactic Acid Fermentation
Medicine from the Kitchen
Holistic Cancer Therapy
Superior and Inferior Lactic Acids
The Healing Power of Cabbage
Sauerkraut Home Remedies
A Final Word
Sauerkraut Recipes
Apple-Sauerkraut Salad on a Bed of Butter Lettuce
Horseradish Sauerkraut with Grapefruit
Reuben Sandwich
Colorful Sauerkraut Salad
Pineapple Sauerkraut with Roasted Potato
Pickle and Sauerkraut Salad
Sauerkraut with Shredded Carrot and Dates
Vegetable Stew with Sauerkraut-Radish Salad
Kalamata and Sauerkraut with Oven-Roasted Potatoes