Klaus Kaufmann and Annelies Schoneck
Homemade sauerkraut, pickles, and other lactic-acid-fermented foods are superior to their store-bought equivalents, both in flavor and healing properties. Step-by-step recipes guide the modern reader through centuries-old methods.
Includes recipes illustrated by full-color photos.
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64 pages; 6 1/2 x 8 1/2