MAKING SAUERKRAUT and Pickled Vegetables at Home

Klaus Kaufmann
Annelies Schoneck

While a diet of fresh, organically grown fruits and vegetables are a foundation for good health, some foods preserved through traditional methods also have a role to play. This book explains the healing agents found in lactic acid-fermented foods and why homemade sauerkraut, pickles, and other fermented foods are superior to their store-bought equivalents, both in flavor and healing properties.

Lactic acid-fermented foods are excellent for those with lactose intolerance and weakened digestive systems, are a useful part of holistic cancer therapy, and contain potent enzymes that boost metabolism. Along with remedies that use lactic-fermented foods are step-by-step recipes to guide the modern reader through centuries-old methods. Includes full-color photos.