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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) | 
 enlarge | Authors: Klaus Kaufmann, Annelies Schoneck
Publisher: Alive Books
Category: Book
List Price: $11.95
Buy New: $7.54
You Save: $4.41 (37%)
Rating:  11 reviews
Sales Rank: 18804
Media: Paperback
Number Of Items: 1
Pages: 64
Shipping Weight (lbs): 0.3
Dimensions (in): 8.6 x 6.7 x 0.3
ISBN: 155312037X
Dewey Decimal Number: 664.024
EAN: 9781553120377
ASIN: 155312037X
Publication Date: February 2002
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews: Read 6 more reviews...
 Sauerkraut August 7, 2008
1 out of 2 found this review helpful
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.
good reference and easy to use July 21, 2008
1 out of 2 found this review helpful
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.
 More objective info available elsewhere April 28, 2008
6 out of 6 found this review helpful
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.
Making sauerkraut and pickled vegetables at home April 30, 2007
30 out of 32 found this review helpful
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.
Create your own kraut January 10, 2007
10 out of 11 found this review helpful
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!
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