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Reviewed in the United States on March 13, 2016
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Just the right blend of interesting background and specifics about how to get starting making fermented vegetables. I am a beginner. This came in as a most helpful companion on my first batch of sauerkraut in the new crock purchased on Amazon. In fact, I needed to know how to deal with the amount of salt and how to make additional brine. The instructions which came with the crock and my first internet search were not helpful -- in fact left me fearful of getting into fermentation. His book was the antidote! My first batch of purple cabbage, sour apple and onion with a hint of juniper berry and caraway seed is nearly ready to dive in for enjoyment. I have already tasted it and can't wait.
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4.6 out of 5 stars
4.6 out of 5
894 global ratings
