Sauerkraut, Kimchi, Pickles & Relishes

Though experienced canners and Kraut makers for going on more than 4 decades we were interested in the airlock hints for small mason jar use. I'd been making kraut in mason jars for over 40 years. Been happy with it but hubby was fighting the technique. The idea of the airlocks will help with his problems. And I picked up four airlocks with attached rubber plugs already set up and good to go. Have both plenty of metal and plastic Ball jar lids both regular/smaller size and the widemouth variety. Husband also intends to make his own items to hold the slaw down when the lid is screwed in place. Thus protecting the top from air decay so to speak. And by the way...it's a great DIY project going airlock. Amazon offers a number of pre-made sets both plastic and metal but all large widemouth lid size and I've always used regular pints and quart jars so the shoulder acts as an aid to keep the slaw down below the air field and prevent problems with that. So at 35-55 and even higher for just a few jar lids...with airlocks pre-attached...hey hey hey make your own. Plus hubby has beer making airlock supplies so we are good to go. By the way to save even more check out beer making suppliers for airlock supplies. Sometimes local stores have the plastic ball lids in both sizes cheaper than mail order but can be cheaper on Amazon. Worth shopping around. The book has a number of good ideas and information. I was going oh Bok Choy only to realize it's considered iffy as it's thin leaf makes for a difficult product to use. Goodluck and happy sour krauting. There are better books and recipes out there but this book covers a lot of basic information I am glad I gave it as a gift to his silly stocking stuffers..the airlocks this year. Also save your mayo jar lids they fit regular mason sized openings well and come in colors besides white too. Great to use in fridge or jelly jars after you open and remove the metal lids that can cause metal scent or corrode in the fridge such as pickles and acid products might.

Another great book from the Marianskis.Very science and culinary technique oriented, but also easy to understand for fermentation newbies.

This is a great little book. I've actually purchased two, now. I first got one last year, on a whim, for my daughter (she was only mildly interested in learning how to ferment vegetables at the time). When I visited her recently I started really reading it and decided I needed one even though I already know how to make kraut and kimchi. It has a lot of great recipes and tips and the nutritional content of the types of cabbage. A good starter book! I have Marianski's Home Production of Quality Meats book as well.

I have been tempted to try making sauerkraut as Summer is getting closer, and I wanted to add an authentic touch to my backyard BBQs. Reading my copy of 'Sauerkraut, Kimchi, Pickles & Relishes' has made me less anxious about the pickling process. The book does an excellent job of illustrating the methods and instruments needed to make sauerkraut. It also details making popular Asian sides like tsukemono and kimchi. The fermentation process makes the end product full of probiotics, a plus if you are concerned about your digestive health. I expect to make many of my own combinations of sides, using this book as a guide. I recommend this to anyone who wants to add an interesting, healthy side to their dishes.

Excellent for theory and practice. For instance, it thoroughly describes salt concentrations for pickles or sauerkraut, as well as practical information about supplies. It isn't so good with the recipes though. There are a few for fermented foods, but a bit more for canning preparation. There are a significant number of typos, which seems to be endemic for this type of book.

Pretty good introduction to making your own fermented veggies, specificly those listed in the title. Lots of info on the health and nutrition benefits of home made sauerkraut, kimchi and pickles. Book talks about the history of each item too which is an interesting read if you are into that sort of thing (which I am).

Very good book, but not completely clear text on Kimchi recipes as it tends to group all types of Kimchi as one single product. This is not a problem as you just add the amount of pepper sauce and paste that you want and all is well.

Not what I expected. Thought there would be a lot more recipes. Way more science of fermentation than I really need to know in my opinion just give me instructions on how to make it and the things to watch for if something is wrong. Don't need a science class text book on how to ferment.

Book finally arrived, has a wide variety of recipes, very informative

Great reference for food storage.

Excellent recipes and information

Small thin book but contains the relevant stuff you need to knows

el libro es básico y explica el preceso de fermentación, tal vez buscar algo un poco mas completo, con mas recetas o que hable de mas vegetales.