Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Alive Natural Health Guides)

In just 64 pages Klaus Kaufmann and Annelies Schoeneck clearly, and actually in a quite uncomplicated manner, present an interesting argument for preparing and eating lactic fermented foods, foods naturally rich in vitamins and beneficial bacteria. Foods like those that had been prepared and preserved by our ancient forefathers, for thousands of years, in a similar fashion. I sincerely believe that the health benefits the authors present are actual, a lowering of blood pressure, a strengthening of the heart, stimulation of peristaltic movement but for me the jury is still out on their claim of curing cancer. What consuming lactic fermented foods ties in well with is a lifestyle that gets us away from eating processed foods, foods sprayed with carcinogenic chemicals or GM products and starting to eat locally produced fruits, vegetables, meats and dairy products. This short book gives clear and simple procedures to produce lactic fermented, delicious foods. In the years since I bought this book I've been regularly fermenting cabbage - sauerkraut - kimchi, green beans and pepperoncinis. Just today I was eating tasty, still crunchy pepperoncinis that I started fermenting 13 months ago. This year I even started 3 quarts of unripe green tomato wedges. Due to this book I've been able to cut back nearly 50% of the canning I do with my gardens bounty. That in of itself makes this book worthwhile. The authors try to promote a fermentation crock produced in good 'ol Deutschland. It looks great and I can see how it would work but because of its price I've never tried one. I would like to suggest to readers they start their foray into lactic fermentation using 1 quart or half gallon Ball style glass canning jars. Ball Mason Jars and using resealable and re-usable plastic canning lids. Ball Wide-Mouth Plastic Storage Caps, 8-Count . Never forget the essential element to lactic fermentation - 100% pure canning salt, NO table salt. Just as an aside: to understand the importance of salt in our lives everybody needs to read. Salt: A World History Salt and it's importance to lactic fermentation are the reason that our ancestors didn't starve to death. Buy this book and make a healthy and important change in your life.

This was an unexpected treasure because it gives more than just recipes. It gives brief and to the point history, explains how fermented sauerkraut helps the body, and answered many 'why' topics that make perfect sense but that someone might not know to ask. It also explains with some detail how to make sauerkraut three different ways; giving pros and cons of each. It is short, sweet (or sour ha ha), and to the point. I had never made kraut before but after reading this little book I had great confidence. It lead me into a frenzy to obtain more books from this publisher. They show 32 other books on various recipe and self help topics inside the back cover. I really do consider this book to have been a marvelous FIND!

The book arrived in very good condition and earlier than expected. Surprisling it does not give simple instructions on making sauerkraut. There seems to be a shortage of books on sauerkraut but a fair amount is available on an internet search. Sauerkraut we are told is a cure all superfood and there seems to some good evidence of that. Hopefully sauerkraut will help me improve several health issues and yours too.

My first batch of kraut was great!

I was too hasty in ordering to see that there's only 64 pages in this "book" in the product description. There are very few fermentation recipes. A majority of the recipes are what you can make with your sauerkraut after it's done fermenting. I already have Nourishing Traditions and Wild Fermentation, two books with much more information and many more recipes. I was disappointed with this book as I didn't read anything that I already didn't know. What was in here is good info if you don't have either of the two books (which I highly recommend you make a space for in your collection). So the quality is good, it's the quantity to price ratio that is lacking as it's nothing you couldn't find in web articles, recipe sites or Youtube videos.

I have children with pretty substantial food issues. Rather than simply accept medications designed to treat symptoms rather than heal causes, we started on a journey that led us to discovering the importance of probiotic organisms in a healthy intestinal tract. We also learned most of our immune system resides in our intestines. About 16 years ago, we made some pretty substantial diet changes, including taking probiotics regularly and recovered my oldest child from autism. Through the years as we had to stretch our budget further, I learned how to make probiotic rich foods to substitute for the $50 per bottle probiotic supplements. Klaus Kaufmann’s and Annelies Schoneck’s, “Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve You Health” started me on this journey with their sauerkraut recipe. I had only eaten canned sauerkraut before making my own and then only as a child and I remembered not liking it very well. Fortunately, the homemade version is so much better and the recipes in this book for using sauerkraut allowed me to easily incorporate it into our diets. These days I own 4 crocks (which I learned about in this book) and ferment gallons of vegetables every year. I am so grateful I found this book and I recommend it whenever anyone asks me about lactic acid fermentation.

Good detailed photos and easy to understand food preparation instructions. I strongly recommend.

Sometimes simplicity is the best approach. I bought this book several years ago from Amazon.com. I ultimately bought several of the crocks too. I followed the recipes and made sauerkraut from many varieties of vegetables in my garden. I make 2 or 3 gallons at a time in mid summer, then another batch every two week. Great food for the entire winter. And healthy. When making sour cucumbers in 1 quart jars, add extra dill. Best pickles I have ever tasted. For the last batch of the summer, you can add beets, carrots, cauliflower, kale, kohlrabi, and broccoli. This is my fourth book on the subject and my favorite. This is the only book you need to make sauerkraut. The crocks are an excellent addition to easing the process.

Slim, yes, but contains all the information for fermentation. Good explained.

This book is really the perfect resource to learn about the benefit of sauerkraut as well as do your own. Everything is in there, from the historical background of sauerkraut to the equipment that is required to do it. Also, they included some recipes all of which are delicious. I just wish the french version would be available again! Great book! A happy costumer

Covers every aspect of making cultured vegetables at home and provides valuable insight and recipes to encourage the reader. A "must have" guide for the novice.

Very satisfied

Was out of stock so had to wait . This is my second copy. I liked mine so much bought the second one as a gift for a friend.