Fermentation Made Easy! Mouthwatering Sauerkraut: Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health Paperback – July 6, 2023

VERY thorough source that dissects a subject in an easy to understand format, with incredible detail and all the scientific research and background as to how it benefits our health & well being. Delicious, creative recipes that are time & taste tested to perfection! I've made several of the recipes and look forward to making many others because I know they will all be good if Holly has created them! Her assessments of each recipe are honest and provide the reader the opportunity to tweak to their individual tastes. This book has opened my eyes to even more ways to include healthy homemade probiotics into our life. Love how clear the instructions & photographs are. Takes so much of the guesswork out. I've followed Holly Howe's website/blog for a few years now and thoroughly enjoyed how much I learned from this extraordinarily well-written book. So convenient having it all at my fingertips now. Her formula for weighing salt has made EVERY batch that I ferment turn out just right. Holly is cutting edge when it comes to fermenting cabbage and is passionate about sharing her knowledge/expertise. Look no further...this is THE book to have on hand for any person wanting to learn how to add this super healthy element to their diet and for the experienced fermenter as well. We started fermenting a few years ago and have noticed significant improvements to our health and enjoy on a daily basis. I've shared Holly's ferments and recipes with friends and they have all loved them and have become fermenters too.

The method of fermenting in quart jars is easy and convenient. Living alone means that I can’t use a large volume of kraut. The proportion are already calculated for quarts so a recipe is quick and easy. Fun!

Here's the book I wish I had made mine when I first ventured into the art of fermenting cabbage and many other veggies. I knew fermentation was a superior process for food storage, but I wasn't so sure about why fermented vegetables / fruits / beverages had such a beneficial effect on my own health and well-being. Holly Howe explained so much, and I feel more comfortable than ever using the art of fermentation. I wish she'd write such a book related to the fermentation of dairy products... I do that as well, but it would be fantastic to gain the perspectives of an author I trust. Well, if you're hoping to learn this art, go ahead and buy the book --- really, you won't regret the purchase (the paperback allows for constant page-flipping and dog-earring LOL).

It was a good read with just the info I was hoping for. It has Recipes that look interesting and tasty.

My wife and I have been making sauerkraut for years. We always canned it because we were afraid it wouldn't be safe if not canned. I have tried to make it without canning and had no success. This book is easy to read and very informative. She uses quart jars so if you have a failure, you don't lose much. The process is easy to follow and most people already have everything they need. I enjoyed reading the book so much that I read it in a couple days which is unusual for me being a slow reader. Her trouble shooting advice was very helpful. I have made two jars so far and have purchased a few supplies so I can make more throughout the year. I look forward to having fresh, healthy, fermented sauerkraut all year. I also receive her newsletters online. She has wonderful recipes and advice.

This book was simple enough, and detailed enough for me to remember just how easy it was to ferment food. I grew up with grandparents who fermented everything. When may children were growing up, I kept a large garden and canned and pickled what I could. For thirty years, I no longer had time. Now that I am retired, I needed something to do, and to restore my long neglected gut health. When I mentioned to my daughter my renewed interest, she said, "the reason I love sauerkraut is the memories of watching the process from beginning to end. It was like a science project you could eat." A lovely book. Well thought out. Thanks!

This book is absolutely perfect. It took me from not knowing much about making sauerkraut to mastering the skill. This starts out where every book should start, with the basics. The author is skilled at teaching the science behind fermentation; the history of fermentation; the art of making fermented foods and then concludes with some very excellent recipes. It also amazed me regarding the many, many veggies that can be fermented, as I started out believing I could only use cabbage. Hopefully this book will open your eyes like it has opened mine and allow you to enter into making your own delicious fermented product. Now I do not have to rely on the grocery store; do not have to pay those very high prices for a quality product; now I know that I can grow my own food (or choose to buy it) and make these delicious, nutritious fermented foods.

I became interested in fermented food/sauerkraut a year ago after reading here & there about its health benefits. (My husband and I have a few stomach/intestinal things to deal with & probiotics are costly). So even tho’ I now have some experience making a few of these sauerkraut recipes (Santa brought a few implements to make the process even easier), this small book is the perfect next step in my sauerkraut journey. Its chunks of information are clear, well organized, easy to read & “digest”. A minimal initial investment gets you on the path toward improved health. Admittedly it was an acquired taste, but gradually we have found more ways to eat it—in our salads, on scrambled eggs & quesadillas—until it has become a daily habit. These concoctions also make welcome gifts for those who love kimchi or suffer with stress-related gastrointestinal problems. The book is all you need: a reminder, guide, reference, reassurance, and gentle nudge all in one small package.

I did not try the recipes yet but the book has interesting recipes at first sight.

If you read Nourishing Traditions by Sally Fallon, or Weston A. Price's work, or Kentons' Raw Energy or Dr. Edward Howell's Food Enzymes for Health and Longevity, then this book is for you !

I’ve enjoyed making sauerkraut and all kinds of other ferments since reading Holly’s kindle book. Now I want the hardcopy.

Covers all aspects of fermenting. Lots of recipes for more unusual combinations. Have made some easy saurkraut and some with beetroot.

This is a well-planned, beautifully laid out, easy to read book. The author gives me great confidence to go ahead and makemy own sauerkraut. The variety of recipes including the health benefits make this an essential book to get started.