Making Sauerkraut and Pickled Vegetables

Creative recipes for lactic-fermented food to improve your health. 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 is its clear description of the process. The authors leave you with enough understanding to experiment and troubleshoot for yourself.
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. If you want to learn why fermented foods are so much better for you than pasteurized 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 flavour.

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 cultured 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 couldn'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.

If you are looking for a no-nonsense introduction to making your own lactic fermented food, then you are in the right place.