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
Questions on Making Sauerkraut and Pickled Vegetables at Home
No questions asked yet
Ask Your Own QuestionBack to the product page
- Great Review by Lee
Price Value Quality