Constipation and poor digestion, as well the many symptoms that arise from them, are caused by the absence of lactic acid in the gut. Yet these are modern day problems our ancestors never had to face. The fermented vegetables and dairy products in their diet turned sugars into valuable lactic acid, which not only destroyed potentially harmful pathogens in the gut but also fostered the growth of “good” bacteria in the colon.
Perhaps the best known of these original probiotics is sauerkraut. Today most commercial brands are not fermented. Rather they are brined and pasteurized, and they offer none of the valuable lactic acid and cultures traditionally contained in fermented foods. Making Sauerkraut and Pickled Vegetables at Home will quickly teach you how to create your own tasty, health-promoting lacto-fermented foods. Short and sweet, this guidebook makes a fantastic complement to Sandor Katz’s more varied and eclectic Wild Fermentation and The Art of Fermentation, both available from SRP.
From Amazon Customer Reviews:
“Lots of info on how good fermentation is with food. I had no idea. Good info for beginners on making sauerkraut . If buying your first crock you need this book!”
—Bookloving Grandma “Tex”
“I was having inconsistent results making sauerkraut until I read this book and found out about the two stages of fermentation and different temperature requirements of each stage. When I followed the instructions in this book I made great sauerkraut. I also made great cucumber dill pickles using the recipe in this book.”
“This book gives you great ideas on vegetables you can ferment as well as recipes. I have recently taken on the task of making homemade fermented sauerkraut and this book helped me a lot in getting started with that. By the way, if you have never tried homemade kraut you don’t know what you are missing. It is DELICIOUS!!”
“This book is a complete guide to making sauerkraut; in fact, it was like having my grandmother beside me. The methods she used were given step by step in this book and the saurkraut we made is perfect. We are going to do a crock of pickled vegetables this summer using the book as a guide.”
—William B. Edmonds
“We started eating more Kraut after my son had a serious intestinal problem. Raw made kraut is best for stomach disorders,and this book is just the ticket for making your own. We bought an eight gallon Kraut crock and are looking forward to getting that to working as soon as the cabbage comes in.”
—Patricia Herrick “Pattyaitch”