Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Natural Health Guide) | 
|  | | | Title: | Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Natural Health Guide) | | Author: | Klaus Kaufmann
Annelies Schoneck | | Publisher: | Alive Books | | Type: | Book / Paperback | | Publication Date: | February, 2002 | | ISBN / ISBN-13: | 155312037X / 9781553120377 | | List Price: | $11.95 | | You Save: | $2.39 | | Amazon Price: | $9.56 | |
 This book is also available, brand-new, from 3rd-party marketplace sellers at Amazon.com, from $6.61. |
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Customer Reviews:
• Create Your Own Kraut 10 January, 2007
Great book for beginners. Easy to follow recipes that require only vegetables and mason jars to start . Even my very first batches of sauerkraut turned out great. Delicious!
- Reviewed by customer ID: AL06FHASRODHB
• Sauerkraut 07 August, 2008
We started eating more Kraut after my son had a serious intestinal problem.
Raw made kraut is best for stomach disorders,and this book is just the ticket for making your own. We bought an eight gallon Kraut crock and are looking forward to getting that to working as soon as the cabbage comes in.
- Reviewed by customer ID: A4CVPBFEOKRJM
• Making Sauerkraut And Pickled Vegetables At Home 30 April, 2007
This book is a disappointment. I bought it after I got my Harsch fermentation crock and I do not find it very useful. There are 8 recipes for fermentation for different vegetables (in addition to two different variations for sauerkraut)and about half of the book has 9 food recipes all for sauerkraut (ie pineapple sauerkraut, reuben, etc) with a full page color glossy photo on the opposite page of the recipe (wasteful in my opinion). There is a section on adding herbs and spices and it is unhelpful as it does not give details for many of them on how to use/prepare them for fermentation. There is an interesting section on Healing with Lactic Acid Fermentation, but that is about it. The biggest reason I do not like this book is that there is little troubleshooting detail or any help/suggestions for fermentation when the conditions are less than ideal.
- Reviewed by customer ID: A7022KBLZBZNW
• More Objective Info Available Elsewhere 28 April, 2008
This book adequately describes how to ferment vegetables such as cabbage with a fermentation crock, but the same information could be obtained with a quick search of the Internet. There is no discussion about the risks of fermenting, and I wonder of the authors' enthusiasm for the "miracle healing powers" of fermented vegetables (discussed in considerable detail) might be clouding their objectivity. The authors emphasize the use of a particular brand of fermentation crock, and I was disappointed that alternative techniques were not discussed in much detail.
- Reviewed by customer ID: A6EX4APEV3YXI
• Good Reference And Easy To Use 21 July, 2008
I enjoyed reading the pages and the recipes are easily understood. I like that the instructions are for home kitchen cooks. I do wish more about the limitations could have been addressed.
- Reviewed by customer ID: A19L1OCD4D7M4P
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