If you’re new to making sauerkraut or if your previous fermentation attempts were noxious smelling or had strange things growing on them, this step-by-step guide is for you. Holly Howe, the ‘Julia Child of sauerkraut’ shows you exactly how to ferment your own cabbage to create safe-to-eat, mouthwatering sauerkraut that improves your digestion, supports your immune system, boosts your mood, and adds flavor to any meal.
Mouthwatering Sauerkraut offers expert advice on how to make sauerkraut you’ll actually enjoy eating… and will know is safe to eat. In this book you will discover:
Whether you are 7 or 77, klutzy with a knife or a gourmet chef, you can learn to make sauerkraut.
Because learning to make sauerkraut is an inexpensive way to learn how to ferment.
Holly Howe has been fermenting her own sauerkraut for close to 20 years. She runs the popular blog MakeSauerkraut!, where she has helped over 73,065 people just like you master fermentation, using just cabbage and salt. No vinegar. No starters.
Rich in gut-healing probiotics and satisfying to eat, naturally fermented sauerkraut is just the food to keep handy in your refrigerator for effortlessly adding depth of flavor to any meal.