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Homemade sauerkraut, pickles, and other lactic-acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. Step-by-step recipes guide the modern reader through centuries-old methods. Includes full-color photos.
nice book. Have used it to make fermented beans and sour kraut. both are not ready yet but I can hardly wait.Published 1 month ago by Michelle Cogan
Awesome Sauerkraut recipes and it uses Sauerkraut in ways that I never thought of before. Worth reading!Published 1 month ago by Jean