The Cultured Cabbage: Rediscovering the Art of Making Sauerkraut

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The Cultured Cabbage: Rediscovering the Art of Making Sauerkraut - Kaufmann, Klaus, and Schoneck, Annelies

Traditional, whole foods such as sauerkraut and pickled vegetables serve up the wonderful taste of home cooking with the remarkable health-enhancing properties of lactic acid. This third book about fermented foods provides information on how and why lactic acid can help you, explains how to make sauerkraut and pickled vegetables at home and ...

The Cultured Cabbage: Rediscovering the Art of Making Sauerkraut 1998, Alive Books

ISBN-13: 9780920470664

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