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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
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About the Author
Schoneck is known for her pioneering work on the cultivation and refinement of natural lactic acid-fermented products.
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Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
The basic information is there, but it also contains a lot of info that I don't really care about.Published 1 month ago by Gary Kirchner
Very informative. It guides you through on how to use a crock and has a very good recipe for good German Kraut. Leave out the "Sour" Sauerkraut.Published 2 months ago by Chester Constransitch
Very simple and easy to understand with ideas and recipes I am looking forward to trying.Published 2 months ago by RAFA
I purchased this book thinking I could learn something about making sauerkraut but I was wring this book has not one useful word about making sauerkraut and was a complete waste of... Read morePublished 2 months ago by Guy S.
This "book" is not much more than a booklet. Small and very short. I'm disappointed by the few number of recipes in it.Published 5 months ago by Marilyn S.