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.
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Most Helpful Customer Reviews
161 of 165 people found the following review helpful
By R. Apte
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.
123 of 126 people found the following review helpful
By Adrian S.
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.
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.
109 of 111 people found the following review helpful
By Winestone
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.
Most Recent Customer Reviews
3.0 out of 5 stars
Needed Bigger Size
The weights are exactly what they should be and well made. I did need bigger but can't knock the quality. Read more
Published 28 days ago by Casey McCreery
5.0 out of 5 stars
Great Recipes.
Lots of ideas on how to pickle vegetables, and get variety from standard sauerkraut. We all need to have fermented vegetables in our diets!
Published 1 month ago by R. Roslund
5.0 out of 5 stars
Recipe book
This book gives you great ideas on vegetables you can ferment as well as recipes. I have recently taken on the task of making homemade fermented saurkraut and this book helped me... Read more
Published 1 month ago by Judy Shields
5.0 out of 5 stars
Easy to use directions for fermenting
Recipes for lactic acid fermented vegetables, not only sauerkraut but beans, beets, carrots, etc. and recipes for using the fermented product. Highly recommend this book. Read more
Published 1 month ago by E. Shuman
5.0 out of 5 stars
works for me
The book was very interesting and answered a lot of questions about the proper way to ferment and pickle. Great receipe's
Published 1 month ago by Patrick Kruger
5.0 out of 5 stars
It is what it says it is
My girlfriend learned a lot with this book and has perfected her abilities now after reading this its great more food for me
Published 2 months ago by Bruce Laws
5.0 out of 5 stars
Great little book
Lots of information regarding kraut and the history of this process. looking forward to starting my first batch. great little book.
Published 2 months ago by Pamela G. Peters
5.0 out of 5 stars
pretty good
many recipes and guidelines on how to properly make fermented veggies.. looking forward to my first batch. Read more
Published 3 months ago by Jay M. Howland
1.0 out of 5 stars
What recipes?
Most of the booklet consists of health claims of dubious facts. Very few real recipes. Silly history of food preservation using crocks. The booklet has about $1. Read more
Published 3 months ago by Wanda Bailey
3.0 out of 5 stars
Useful, but...
There is an earlier edition of this book, written solely by Annelies Schöneck. Five stars for that edition! Read more
Published 3 months ago by Zulu King
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