Every Eastern European family had a crock of sauerkraut in the corner of the kitchen that made it on every dinner plate. If you’ve ever wanted to demystify the ancient art of fermenting cabbage into crisp, probiotic-rich sauerkraut, Mouthwatering Sauerkraut: Fermentation Made Easy! by Holly Howe is the book to guide you literally step by step. This concise 160‑page volume solidifies Howe’s reputation as the “Julia Child of sauerkraut”. https://www.makesauerkraut.com/
Howe opens with charming storytelling that quickly morphs into accessible instruction. Part One lays out the “why” — gut‑health benefits, immunity support, mood-enhancing probiotics — all backed by engaging science and wellness context without feeling preachy. Then she moves to Part Two: the essentials — cabbage, salt, and a starter mindset — along with equipment recommendations (most optional) so you don’t feel overwhelmed.
What sets Howe apart on the kitchen’s bookshelf is her knack for distilling fermentation into seven fundamental steps in Part Three, each illustrated with crisp, photo‑rich visuals that leave no ambiguity about technique or outcome. She even includes a troubleshooting guide for common issues — helpful if you’ve ever cursed a batch gone funky. Get your copy of the book at https://robertrose.ca/catalogue/mouthwatering-sauerkraut/ or win it in our Giveaway section.
Part Four is a joyful parade of flavor variations — from classic dill sauerkraut to kid‑friendly cinnamon‑apple, spicy kimchi‑style, curry‑inspired blends, and herb‑infused versions using rosemary, juniper, or cumin. The approachable style makes you eager to experiment — suddenly, fermenting a root medley or golden cauliflower kraut doesn’t seem intimidating at all.
Finally, the book wraps up with a glossary of terms helpful for newbies to the fermentation process. Since harvest time is upon us, we’ll be stocking up on late summer/early fall produce so thought you’d like to try the Sauerkraut Corn Relish in our Recipe section that only takes 1-2 weeks to develop. Nice topping for hot dogs and hamburgers or adding to a hearty salad.
What works well here:
- Simplicity and safety: From salt selection to mold prevention, Howe anticipates the fears of first‑time fermenters.
- Visual clarity: Photos are inviting and instructive, making it easy to follow along.
- Creative variety: Forty recipes cover flavors from sweet to spicy — excellent inspiration for varied palates.
What’s missing:
- While incredibly helpful for jars, the book doesn’t cover fermentation in crocks — though Howe provides added guidance via her website.
- It’s not an exhaustive tome on all fermented foods — but that’s exactly the point: focused, not overwhelming.
Holly Howe’s Mouthwatering Sauerkraut is ideal for beginners and anyone who’s struggled with fermenting before. Her generous, no‑nonsense approach, combined with colorful visuals and dozens of vibrant recipes, makes fermenting approachable, safe, and fun. If you’re looking to take control of your gut health, boost flavor in your meals, and get reliably crunchy kraut every time, this book belongs on your kitchen counter — not your coffee table. In short: if you’ve got cabbage, salt, and curiosity, Howe gives you confidence, clarity, and: well… mouthwatering sauerkraut.
Courtesy of Mouthwatering Sauerkraut by Holly Howe © 2025 www.robertrose.ca Reprinted with permission. Available where books are sold. Text copyright © 2025 Holly Howe. Photographs copyright © 2025 Natercia Cabeceiras (unless otherwise noted below). Cover and text design copyright © 2025 Robert Rose Inc. Additional photography: © Holly Howe. Additional photography: © Devon Gillott. https://robertrose.ca/catalogue/mouthwatering-sauerkraut/