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Making Sauerkraut and Pickled Vegetables at Home

Availability: Out of stock

SKU: 1067


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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Customer Reviews

Great Buy Review by Ethel Frances

This little booklet is full of interesting information about benefits of probiotics as well as other foods. I refer to it frequently and recommend it for anyone, not just those with digestive issues.

(Posted on 9/7/2015)

Great Review by Lee

I thought the book was informative, great tips and ideas.

(Posted on 11/20/2013)

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