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Making Sauerkraut and pickled vegetables at home: Creative recipes for lactic-fermented food to improve your health [Paperback]

Klaus Kaufmann , Annelies Schoneck
5.0 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 11.95
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Making Sauerkraut and pickled vegetables at home: Creative recipes for lactic-fermented food to improve your health + Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Price For All Three: CDN$ 59.36

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15 of 16 people found the following review helpful
5.0 out of 5 stars Marvellous Oct. 9 2002
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.
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Format:Paperback|Verified Purchase
This book is really the perfect resource to learn about the benefit of sauerkraut as well as do your own. Everything is in there, from the historical background of sauerkraut to the equipment that is required to do it. Also, they included some recipes all of which are delicious. I just wish the french version would be available again!

Great book!

A happy costumer
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5.0 out of 5 stars Sauerkraut and more! Aug. 19 2014
By F.S.
Format:Paperback|Verified Purchase
Covers every aspect of making cultured vegetables at home and provides valuable insight and recipes to encourage the reader. A "must have" guide for the novice.
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5.0 out of 5 stars Five Stars Aug. 28 2014
Format:Paperback|Verified Purchase
Very interesting book lots of great recipes
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Amazon.com: 4.2 out of 5 stars  97 reviews
179 of 183 people found the following review helpful
5.0 out of 5 stars Marvellous Oct. 9 2002
By R. Apte - Published on Amazon.com
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.
142 of 145 people found the following review helpful
5.0 out of 5 stars Practical sauerkraut book Sept. 28 2006
By Adrian S. - Published on Amazon.com
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.
123 of 126 people found the following review helpful
5.0 out of 5 stars Good eating and a health store all in one book Sept. 2 2005
By Winestone - Published on Amazon.com
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.
45 of 46 people found the following review helpful
3.0 out of 5 stars This is a pamphlet, not a book. July 21 2010
By Frozen Toes McGee - Published on Amazon.com
Format:Paperback|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.
58 of 61 people found the following review helpful
5.0 out of 5 stars Best of show Aug. 31 2006
By M. Stone - Published on Amazon.com
Format:Paperback|Verified Purchase
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.

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.
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