Making Sauerkraut By Kaufman



Making Sauerkraut

And pickled vegetables at home

by Klaus Kaufmann and Annelies Schoneck

Making Sauerkraut by Klaus Kaufmann and Annelies Schoneck is your handbook to lactic-acid fermentation – the ancient and proven preservation method. Lactic acid-fermented vegetables are both great tasting and a component of natural healing. In Making Sauerkraut the authors teach on lactic acid-fermented vegetables; their great taste, how to prepare them, how to use them in creative recipes and, most importantly, why they make us and keep us healthy and rejuvenated. The authors cover lactic-acid fermentation’s history, and ethnic journey. They teach on probiotics for health.

The how-to section is indepth with lists of supplies needed, and step by step instructions, including tips on using your Harsch Crock. The recipes are diverse covering many vegetables, herbs, and spices. The health section starts with Hippocrates stating the need for our nourishment to be curative and our cures to be nourishing. What an apt description of lactic-acid fermented vegetables – medicine from the kitchen to be sure.

The back cover sports this educational “did you know” list?

  • Sauerkraut eliminates disease-causing bacteria and reintroduces friendly bacteria such as lactobacillus acidophilus, to the digestive system.
  • Lactic acid-fermented foods contain potent enzymes that boost metabolism.
  • Lactic acid-fermented recipes are excellent for those with lactose intolerance and weakened digestive systems.
  • Lactic acid-fermented foods are a useful part of holistic cancer therapy.
  • Sauerkraut contains substances that improve sleep patterns, lower blood pressure, and strengthen the heart.

Making Sauerkraut also provides numerous mouth watering recipes for eating your fresh-made sauerkraut. One of my favorites is Sauerkraut with Shredded Carrots and Dates:
2 cups sauerkraut
1 1/2 cups carrots, shredded
1 cup dates, sliced
4 Tbsp cold-pressed walnut or flax seed or pumpkin seed oil
2 medium-size jalapeno peppers, finely chopped (optional)
Mix all ingredients in a bowl and serve. Yum!

Making Sauerkraut is an Alive Natural Health Book – concise and information packed, full of wonderful nuggets of healthful encouragement. Making Sauerkraut is 60 pages full. The pages are sturdy enough to accompany you on your culinary journey in the kitchen.


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