Here in our sauerkraut recipes book untitled, "Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations", I detail everything we've learned from over 15 years of raw cultured kraut making.
In this digital ebook we introduce the process of making delicious, vibrant, naturally fermented sauerkraut's in an easy to understand manner with step by step directions for our top 12 favorites that we've made time and time again.
I'll share secret tips and techniques we've learned the hard way so you don't have too.
You’ll learn how to create colorful, full proof, vivacious sauerkraut's that blend unique cultural flavors and spices. Also, some top superfoods and herbs are integrated into many of these recipes which further increase their nutrient content.
This sauerkraut recipes book is perfect for both the newbie sauerkraut maker or those with more experience and is especially exciting for those who want to expand their cultured vegetable repertoire!
Although we are quite fond of basic sauerkraut recipes that you can find on most websites and books on the subject, we just want to let you know that you do not need to limit your ingredients list to just cabbage, carrots, ginger, lemon and salt.
When you eat sauerkraut on a regular basis, like we do, it is nice to have more than one basic recipe to choose from.
We have enjoyed, over the years, crafting sauerkraut's as a culinary art form, using different recipes every month to change things up with eclectic and enchanting new flavors to explore and delight in. This ebook is the end result of this fermentation process.
These 12 sauerkraut recipes, not only keep the taste buds happy, they take things to the next level, incorporating some surprise superfood ingredients that are enhanced by a cultured powerhouse of friendly flora for your inner body ecology.
Plus you'll get an additional 8 more recipes!
(And 8 more bonus recipes for a total of 20)
“Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations” contains recipes that you can use to…
Here in this 86-page ebook, we also include lots of detailed information, tips and techniques to get you started.
Over 15 years ago, I was plagued with a candida infection after taking a super-duper dose of antibiotics to kill a deadly staph infection.
Soon after that I began to read The Body Ecology Diet by Donna Gates. It had just hit the bookstores and was sweeping the health conscious community I lived in at the time. This book was one of my first introductions to the idea of making homemade raw cultured vegetable recipes.
When I first discovered my love for sauerkraut I spent a lot of money buying raw commercial brands. At that time, not too many people I knew were making it themselves.
But, eventually, I decided to give it a go and
see if I could do it successfully. I was admittedly a bit nervous about
the idea of fermenting something that I was going to actually eat. Being an
American, I really knew little about cultured foods, just that I loved the
taste and was reaping the health benefits in a major way. (ie: improved digestion, increased energy and better sleep)
By nature I am a "make it homemade" kind of person, so it made sense that I would start fermenting them for myself, especially with the amount that I was eating. I couldn't seem to get enough.
It didn't take long before I was concocting sauerkraut by the gallon and began sharing it with friends and neighbors. I would actually custom make labels and give small jars to people as gifts.
First were the basic recipes, I got those down pretty quick, and for a number of years never really thought about other possibilities to tell you the truth.
Then, one day after reading some books on the history of kimchi and sauerkraut making traditions around the world, I started to write down a few ideas. What better way to start evolving with my own recipes than to get some ethnic inspiration straight from the experts.
I began using many different
spices and other ingredients, along with techniques that have been used
for thousands of years in these other cultures.
Together, with my love and interest in other superfoods, I began to take these old-style customs and blend them with my own. With my husband and friends as my guinea pigs, these are the recipes I have fermented into existence and now present in this raw sauerkraut recipes book:
-For Only $5.95-
Available in ebook format, a downloadable Adobe PDF file!
Using either paypal or a major credit card
Wishing you the BEST sauerkraut making adventures!