MAKING SAUERKRAUT

and Pickled Vegetables at Home

Klaus Kaufmann, DSc, and Annelies Schoneck

While a diet of fresh, organically grown fruits and vegetables are a foundation for good health, some foods preserved through traditional methods also have a role to play. This book explains the healing agents found in lactic acid-fermented foods and why homemade sauerkraut, pickles, and other fermented foods are superior to their store-bought equivalents, both in flavor and healing properties.

Lactic acid-fermented foods are excellent for those with lactose intolerance and weakened digestive systems, are a useful part of holistic cancer therapy, and contain potent enzymes that boost metabolism.

Along with remedies that use lactic-fermented foods are step-by-step recipes to guide the modern reader through centuries-old methods. Includes full-color photos.

ISBN: 
9781553120377
Price: 
$11.95
Page Count: 
64
Publisher: 
Books Alive
Width: 
6 inches
Height: 
8 inches
Publication Year: 
2001

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