Book details

240 Pages
Publication date: June 2023
Imprint: Servus
Margit Brauneder Karin Buchart Michael Brauer

Stock

Canning, Fermenting and Curing with Natural Means

Treats for the pantry

Everyday methods for preserving food such as fermenting, canning, pickling, salting and drying fruits, vegetables and herbs: well preserved, jar by jar.

Cabbage and beets, ripe tomatoes, raspberries and blueberries: If you ferment or can today, you can enjoy kimchi made from regional Chinese cabbage or rose syrup from your own garden even in winter. The authors of this book show many time-honored and resource-saving kitchen techniques for preserving food in a sustainable, healthy and digestion-friendly way.

Traditional and new recipes with positive health effects are presented in simple instructions: fermenting vegetables and fruits, nuts, kombucha and kefir, canning jams, jellies and chutneys, salting, pickling and preparing various syrups and vinegar drinks. To make the taste of ripe fruits and vegetables last, to enjoy yourself or give away.

Autoren

Margit Brauneder

Margit Brauneder was chairwoman for nutrition and food management at the HBLW Saalfelden and is a graduate of the university course Gastrosophical Sciences in Salzburg.

Karin Buchart

Karin Buchart studied nutritional sciences, her doctoral thesis on biogenic medicines is the foundation for the TEH Academy. A lecturer at the Center for Gastrosophy at the University of Salzburg, she is the co-founder of the European Institute for Applied Herbal Medicine, the author of several books, a columnist and conducts numerous seminars and workshops on herbology, nutrition and health.