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Making Sauerkraut and Pickled Vegetables at Home : Creative Recipes for Lactic-Fermented Food to Improve Your Health
by Klaus Kaufmann and Annelies Schoneck


Overview - 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.  Read more...

 
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More About Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann; Annelies Schoneck
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9781553120377
  • ISBN-10: 155312037X
  • Publisher: Alive Books
  • Publish Date: February 2002
  • Page Count: 60
  • Dimensions: 8.46 x 6.6 x 0.2 inches
  • Shipping Weight: 0.42 pounds

Series: Alive Natural Health Guides #1

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Books > Cooking > General

 
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