Re: SLOW foods WAS: Re: Kneading and adding flour

On Mon, 01 Dec 2003 18:09:18 GMT, HeatherInSwampscott
<[EMAIL PROTECTED]> wrote:

>Bob wrote:
>
>> What book do you recommend for pickling cabbage and other vegetables?
>> I am using a library copy of "The Joy of Pickling", but I suspect
>> there are others I should look at.
>
>Hi Bob;
>
>With regards to pickling vegetables I haven't done very much. I surfed 
>the web quite a bit for pickling recipes. I only have one book on 
>pickling, it is a very basic book, but has good general guidelines such 
>as what foods need blanching before pickling, and what foods need added 
>whey to induce fermentation etc. Here is the information on it:
>
>Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for 
>Lactic Fermented Food to Improve Your Health (Natural Health Guide)
>by Klaus Kaufmann, Annelies Schoneck
>Link to the Amazon page for this book:
>http://tinyurl.com/x8f2

Thanks for the info. I will check it out.

It may turn out that Internet recipes would work better than those in
a book. Unfortunately that is not the case for sourdough or Korean
resipes. But pickling is so common the Internet may be the best
resource.