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Making Sauerkraut and Pickled Vegetables at Home



 
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By: Klaus Kaufman, DSc and Annelies Schoneck.
Paperback

We all know that a diet of fresh, organically grown fruits and vegetables, eaten in season, is a foundation for good health. Did you also know that some foods, preserved through traditional methods, also have an important role? Homemade sauerkraut, pickles, and other lactic acid-fermented foods are superior to their store-bought equivalents, both in flavour and healing properties. With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods.

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