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Sauerkraut, Kimchi, Pickles & Relishes (Paperback)
Loot Price: R297
Discovery Miles 2 970
You Save: R61
(17%)
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Sauerkraut, Kimchi, Pickles & Relishes (Paperback)
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List price R358
Loot Price R297
Discovery Miles 2 970
You Save R61 (17%)
Expected to ship within 10 - 15 working days
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Sauerkraut, Kimchi, Pickles and Relishes is the book that teaches
you how to lead a healthier and longer life. There has never been a
greater consumer awareness about the food we eat. Our lifestyle has
changed, we sit in front of computers or televisions hours every
day, nibbling on potato chips and high caloric snacks. We cook less
at home as in most cases we warm up commercially prepared foods
that we buy in a local supermarket. Consumers are more educated now
and are increasingly aware of the link between fat intake, excess
weight and heart disease. The benefits of a diet rich in vegetables
are well known. Unfortunately, most commercially produced foods are
heated and that step eliminates many of the beneficial bacteria,
vitamins and nutrients which are so needed by our body. We end up
eating a product with a familiar flavor, but with little
nutritional value. However, the majority of the healthiest
vegetables can be fermented without involving thermal processing.
This will not only preserve the original value of the nutrients,
but will increase the count of beneficial bacteria, changing the
character of the vegetable to a probiotic. Probiotics contain live
microorganisms thought to be healthy for the host organism. The
best example is sauerkraut which was crucial to the survival of
people in harsh winters in Northern Europe. Once its benefits were
better understood, it was required to be on board of every sea
going vessel, whether commercial or the Royal Navy. This daily
serving of sauerkraut had eliminated scurvy disease and saved the
lives of countless seamen. What must be stressed here is that only
fermented and uncooked sauerkraut exhibits those beneficial
characteristics. Sauerkraut, Kimchi, Pickles and Relishes explains
in simple terms the fermentation process, making brine, pickling
and canning. There is a thorough discussion of the necessary
equipment, as well as plans for building your own fermenting
containers. You will discover how easy it is to make perfect
sauerkraut, kimchi, pickles, chutneys and relishes at home. There
is a collection of recipes which were chosen for their originality
and educational value. Those recipes plus the description of the
processes will enable the reader to understand the subject well
enough to create his own recipes.
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