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.Click Here to see more reviews about: Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) (Paperback)
