Books Making Sauerkraut, Pickled Vegetables at Home

Creative recipes for lactic-fermented food to improve your health. Includes detailed instructions on how to make lactic-fermented foods using the Harsch Crock or traditional open stoneware pots, and preserving jars. This is book #35 of the alive Natural Health Guides series and is written by Klaus Kaufmann, DSc and Annelies Schoneck.

Discover the Healing Properties of Lactic Acid-Fermented Foods! We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. Did you also know that some 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 flavour and healing properties.

With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods.

Did you know?

- Sauerkraut eliminates disease-causing bacteria and reintroduces friendly bacteria such as lactobacillus acidophilus, to the digestive system.

- Lactic acid-fermented foods contain potent enzymes that boost metabolism.

- Lactic acid-fermented recipes are excellent for those with lactose intolerance and weakened digestive systems.

- Lactic acid-fermented foods are a useful part of holistic cancer therapy.

- Sauerkraut contains substances that improve sleep patterns, lower blood pressure, and strengthen the heart.

• Soft cover.
• 64 pages. Illustrated.

Ingredients

Directions