The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] by Kathryn Lukas and Shane Peterson

  • Basic kraut (page 92)

    from The Farmhouse Culture Guide to Fermenting The Farmhouse Culture Guide to Fermenting by Kathryn Lukas and Shane Peterson

    • Categories: Chutneys, pickles & relishes; Cooking ahead; German; Vegan; Vegetarian
    • Ingredients: green cabbage; coarse unrefined salt
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  • ISBN 10 0399582665
  • ISBN 13 9780399582660
  • Published Aug 27 2019
  • Page Count 347
  • Language English


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