Making Sauerkraut and Pickled Vegetables at Home

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Klaus Kaufmann, DSc, and Annelies Schoneck

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 recipes illustrated by full-color photos.

Paperback, 64 pages; Published 2001; ISBN 9781553120377

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Great Review by Lee
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I thought the book was informative, great tips and ideas.

(Posted on 11/20/2013)



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