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Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health by [Klaus Kaufmann, Annelies Schoneck]

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Klaus Kaufmann

Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health Kindle Edition

by Klaus Kaufmann (Author), Annelies Schoneck (Author) Format: Kindle Edition

323 ratings

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We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. But other foods, preserved through traditional methods, also have a role to play. Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. With this book, discover the simple remedies and healing agents found in these traditional foods. Step-by-step recipes guide the modern reader through centuries-old methods."

Print length

64 pages
Language

English
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On Kindle Scribe
Publication date

February 3, 2017
File size

4828 KB
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Product details

ASIN ‏ : ‎ B01MUI2I27
Publisher ‏ : ‎ Books Alive (February 3, 2017)
Publication date ‏ : ‎ February 3, 2017
Language ‏ : ‎ English
File size ‏ : ‎ 4828 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 64 pages

Best Sellers Rank: #1,878,383 in Kindle Store (See Top 100 in Kindle Store)
- #1,115 in Vegetable Cooking (Kindle Store)
- #2,315 in 90-Minute Cookbook, Food & Wine Short Reads
- #2,430 in Vegetarian Cooking

Customer Reviews:
323 ratings

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Customer reviews

4.4 out of 5

323 global ratings

5 star		68%
4 star		14%
3 star		11%
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EV

A very worthwhile read

Reviewed in the United States 🇺🇸 on November 12, 2013

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In just 64 pages Klaus Kaufmann and Annelies Schoeneck clearly, and actually in a quite uncomplicated manner, present an interesting argument for preparing and eating lactic fermented foods, foods naturally rich in vitamins and beneficial bacteria. Foods like those that had been prepared and preserved by our ancient forefathers, for thousands of years, in a similar fashion. I sincerely believe that the health benefits the authors present are actual, a lowering of blood pressure, a strengthening of the heart, stimulation of peristaltic movement but for me the jury is still out on their claim of curing cancer.

What consuming lactic fermented foods ties in well with is a lifestyle that gets us away from eating processed foods, foods sprayed with carcinogenic chemicals or GM products and starting to eat locally produced fruits, vegetables, meats and dairy products.

This short book gives clear and simple procedures to produce lactic fermented, delicious foods. In the years since I bought this book I've been regularly fermenting cabbage - sauerkraut - kimchi, green beans and pepperoncinis. Just today I was eating tasty, still crunchy pepperoncinis that I started fermenting 13 months ago.

This year I even started 3 quarts of unripe green tomato wedges. Due to this book I've been able to cut back nearly 50% of the canning I do with my gardens bounty. That in of itself makes this book worthwhile.

The authors try to promote a fermentation crock produced in good 'ol Deutschland. It looks great and I can see how it would work but because of its price I've never tried one. I would like to suggest to readers they start their foray into lactic fermentation using 1 quart or half gallon Ball style glass canning jars. Ball Mason Jars and using resealable and re-usable plastic canning lids. Ball Wide-Mouth Plastic Storage Caps, 8-Count .

Never forget the essential element to lactic fermentation - 100% pure canning salt, NO table salt. Just as an aside: to understand the importance of salt in our lives everybody needs to read. Salt: A World History Salt and it's importance to lactic fermentation are the reason that our ancestors didn't starve to death.

Buy this book and make a healthy and important change in your life.

13 people found this helpful

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DaMann

Great Introduction to the World of Lactic Acid Fermentation!

Reviewed in the United States 🇺🇸 on July 31, 2016

Verified Purchase

I have children with pretty substantial food issues. Rather than simply accept medications designed to treat symptoms rather than heal causes, we started on a journey that led us to discovering the importance of probiotic organisms in a healthy intestinal tract. We also learned most of our immune system resides in our intestines. About 16 years ago, we made some pretty substantial diet changes, including taking probiotics regularly and recovered my oldest child from autism. Through the years as we had to stretch our budget further, I learned how to make probiotic rich foods to substitute for the $50 per bottle probiotic supplements. Klaus Kaufmann’s and Annelies Schoneck’s, “Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve You Health” started me on this journey with their sauerkraut recipe. I had only eaten canned sauerkraut before making my own and then only as a child and I remembered not liking it very well. Fortunately, the homemade version is so much better and the recipes in this book for using sauerkraut allowed me to easily incorporate it into our diets. These days I own 4 crocks (which I learned about in this book) and ferment gallons of vegetables every year. I am so grateful I found this book and I recommend it whenever anyone asks me about lactic acid fermentation.

4 people found this helpful

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Frozen Toes McGee

This is a pamphlet, not a book.

Reviewed in the United States 🇺🇸 on July 21, 2010

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.

67 people found this helpful

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D. Young

My fovorite book on the subject

Reviewed in the United States 🇺🇸 on September 26, 2014

Verified Purchase

Sometimes simplicity is the best approach. I bought this book several years ago from Amazon.com. I ultimately bought several of the crocks too. I followed the recipes and made sauerkraut from many varieties of vegetables in my garden. I make 2 or 3 gallons at a time in mid summer, then another batch every two week. Great food for the entire winter. And healthy. When making sour cucumbers in 1 quart jars, add extra dill. Best pickles I have ever tasted. For the last batch of the summer, you can add beets, carrots, cauliflower, kale, kohlrabi, and broccoli.

This is my fourth book on the subject and my favorite. This is the only book you need to make sauerkraut. The crocks are an excellent addition to easing the process.

2 people found this helpful

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Shona

Nice sauerkraut book.

Reviewed in the United States 🇺🇸 on January 12, 2021

Verified Purchase

I really don't know why some reviews are complaining about this book. It's put together very well. Nice full color gloss pictures. Useful information. Step by step instructions on how to make sauerkraut, and even a Low Salt and No Salt recipe for sauerkraut. I'm quite pleased with this book.

One person found this helpful

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