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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) Paperback – February, 2002

4.2 out of 5 stars 156 customer reviews

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Editorial Reviews

About the Author

Kaufmann has over 20 years experience researching and writing about natural ways of achieving optimal health.

Schoneck is known for her pioneering work on the cultivation and refinement of natural lactic acid-fermented products.
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Product Details

  • Series: Natural Health Guide (Book 35)
  • Paperback: 64 pages
  • Publisher: Alive Books (February 2002)
  • Language: English
  • ISBN-10: 155312037X
  • ISBN-13: 978-1553120377
  • Product Dimensions: 0.2 x 6.5 x 8.5 inches
  • Shipping Weight: 5.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (156 customer reviews)
  • Amazon Best Sellers Rank: #34,087 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Even though this is a thin book, this is packed with information - basically everything you need to get you started.

The author(s) talk about why people make sauerkraut/pickles, a little bit about their use in various ancient and more modern cultures and how pickles saved the sailors from scurvy starting with 18th century, when ships started carrying them.

Sauerkraut/pickles are fermented foods, and the fermentation happens because of lacto-bacteria (named like that because they were first discovered in milk/dairy products). Actually, there are two types of them: for milk products and for vegetables. Organic products have more bacteria and ferment easier. Raw (i.e. unpasterized) milk sours by itself; pasteurized milk spoils... The white film you can find on organic veggies (e.g. plums, cabbage) is lacto-bacteria. Those bacteria - and fermented products in general - are beneficial for digestion.

The best container for fermentation is Harsch - search the web to see it. I learned from this book that the white yeast that appears over open fermentation pots is actually harmless, just it has a bad taste.

It is easier to get better results with more veggies or with more types of plants versus one type only. Salt is needed for fermentation, authors say, to allow veggies to withstand a couple of days without decay until fermentation begins. If you have organic veggies, or good container (such as Harsch), there is less need for it. Whey could also be substituted, but not fully (i.e. you still need some salt).

What else is in the book? The spices, of course. And some therapeutical applications of pickles.

And, last but not least, some recipes that seem interesting to me.
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Format: Paperback
A clear and simple guide to basic sauerkraut and brine pickles. The book does discuss health aspects of lactic acid fermentation, but what distinguishes this book in my mind is its clear description of the process. The authors leave you with enough understanding to experiment and troubleshoot for yourself. Great fun--my first couple of batches were consumed by German friends who had been forced to eat the pasturized stuff for too long.
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Format: Paperback
This is a great book. If you want to learn why fermented foods are so much better for you than pastuerized and heated products along with learning how to prepare them yourself, then this book is for you. It even describes a crock that eliminates all chances of spoilage or maintenance. The contents are sealed from the air the whole time the contents are fermenting. You can even use less salt. The finished product comes out crisp, fresh, and with incredible flavor.
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Format: Paperback Verified Purchase
This book does exactly what the cover promises. The layout and format is clean and the flow of information is logical as well as being easy to digest.

Not only does this little book go into details of pickling cabbages and other veggies, it does you one better. There is extensive treatment on the healthful advantages of eating cultered vegetables. For example, did you know that eating a pound of sauerkraut a day for three months, will shrink and remove colon polyps?

Then just when you think you couln't cram any more information into a little book, you are given some great ideas on what to do with your lacto-fermented foods, in a recipe section. All in all, a much better experience than "Wild Fermentation" and absolutely no political axe to grind.

If you are looking for a no-nonesense introduction to making your own lactic fermented food, then you are in the right place.
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Format: Paperback Verified Purchase
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.
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Format: Paperback
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.
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