Learn to COOK - Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Natural Health Guide)

	List Price: $11.95 Our Price: $9.56 Your Save: $ 2.39 ( 20% ) Availability: Usually ships in 24 hours Manufacturer: Alive Books
Average Customer Rating:
Binding: Paperback Dewey Decimal Number: 664.024 EAN: 9781553120377 ISBN: 155312037X Label: Alive Books Manufacturer: Alive Books Number Of Items: 1 Number Of Pages: 64 Publication Date: 2002-02 Publisher: Alive Books Studio: Alive Books
Accessories RESPeRATE Blood Pressure Lowering Device Airborne Effervescent Health Formula, Original Orange, 10 Tablets (Pack of 3)
Related Items Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation The Body Ecology Diet Traditional Foods Are Your Best Medicine: Improving Health and Longevity with Native Nutrition
Editorial Reviews:
Spotlight customer reviews: Customer Rating: Summary: Sauerkraut Comment: We started eating more Kraut after my son had a serious intestinal problem. Raw made kraut is best for stomach disorders,and this book is just the ticket for making your own. We bought an eight gallon Kraut crock and are looking forward to getting that to working as soon as the cabbage comes in. Customer Rating: Summary: good reference and easy to use Comment: I enjoyed reading the pages and the recipes are easily understood. I like that the instructions are for home kitchen cooks. I do wish more about the limitations could have been addressed. Customer Rating: Summary: More objective info available elsewhere Comment: This book adequately describes how to ferment vegetables such as cabbage with a fermentation crock, but the same information could be obtained with a quick search of the Internet. There is no discussion about the risks of fermenting, and I wonder of the authors' enthusiasm for the "miracle healing powers" of fermented vegetables (discussed in considerable detail) might be clouding their objectivity. The authors emphasize the use of a particular brand of fermentation crock, and I was disappointed that alternative techniques were not discussed in much detail. Customer Rating: Summary: Making sauerkraut and pickled vegetables at home Comment: This book is a disappointment. I bought it after I got my Harsch fermentation crock and I do not find it very useful. There are 8 recipes for fermentation for different vegetables (in addition to two different variations for sauerkraut)and about half of the book has 9 food recipes all for sauerkraut (ie pineapple sauerkraut, reuben, etc) with a full page color glossy photo on the opposite page of the recipe (wasteful in my opinion). There is a section on adding herbs and spices and it is unhelpful as it does not give details for many of them on how to use/prepare them for fermentation. There is an interesting section on Healing with Lactic Acid Fermentation, but that is about it. The biggest reason I do not like this book is that there is little troubleshooting detail or any help/suggestions for fermentation when the conditions are less than ideal. Customer Rating: Summary: Create your own kraut Comment: Great book for beginners. Easy to follow recipes that require only vegetables and mason jars to start . Even my very first batches of sauerkraut turned out great. Delicious! More Reviews