Publication Number: FNH-00170
Author/Sponsor: Roxie Rodgers Dinstel
Sauerkraut is a naturally fermented cabbage. Natural fermentation is one of the oldest ways of preserving food. This detailed publication tells how to make your own sauerkraut, with information on equipment, storing, canning, freezing, spoilage problems and more. There are also recipes for bierocks, salads and even cake!