Basic Guide and Sauerkraut Recipe Book by Klaus Kaufmann and Annelies Schöneck
Recently in the USA and Canada, there has been a growing interest in the traditional methods of food preservation. The main reason behind this trend is that fermented foods are incredibly healthy and they have healing properties. Cabbage, lettuce, tomatoes and other fresh veggies are full of important nutrients. It is widely known that freezing and canning depletes vegetables of their taste and healthy ingredients. On the other hand, traditional methods such as pickling and brining preserve the vitamins, enzymes and minerals of the batch. In this book, the authors Klaus Kaufmann and Annelies Schöneck guide you through everything that you need to know to preserve healthy, nutrient-rich foods that will last you throughout the entire year. This book provides creative ideas and recipes for fermented vegetables, with a special focus on homemade sauerkraut and its nourishing and health-boosting properties. It is divided into two main parts:
This part serves as a great introductory piece for beginners, as it gives the historical background of sauerkraut and explains the fundamental theory behind the lactic-acid preservation process. This segment also covers the equipment required for making sauerkraut and other fermented vegetables recipes. You will learn about wooden cabbage shredders, crocks, pickling jars and other irreplaceable utensils. The first part also contains basic fermented food recipes and some inherent considerations such as picking the right vegetables, as well as tips on herbs and spices.
Most importantly, the authors write about the medical effects of naturally preserved vegetables. You will learn about the healing power of cabbage, application of veggies as natural remedies and holistic cancer treatment.
The second part of the book is arguably the more enjoyable one, as it deals with the gourmet side of the story. Here you will find instructions for the preparation of different sauerkraut-based dishes. Try some of the mouth-watering recipes such as Reuben sandwich, kalamata and sauerkraut with oven-roasted potatoes, stew with sauerkraut-radish salad and many more.
The authors state that the goal of this book is to help those who want to be well nourished. The book represents an excellent basic guide for making healthy fermented foods at your home. The introductory part provides the reader with a solid foundation in sauerkraut essentials, covering its historical, scientific and medicinal aspects. Once you cover the theory, you can move on to the main part and start having fun with some of the creative recipes for fermented vegetables. Until you master all of them, this is a book you will definitely want to keep at hand in your kitchen at all times!