Sauerkraut & Cabbage Salt-Free Recipes

Awesome book! I was first made aware of the toxcicity of salt and all its forms in the Miracle of Fasting, by Paul Bragg. Searching for good tasting alternatives to salt and salted foods, I found this book and Sproutmans Kitchen Garden by Steve Meyerowitz, which led me to fermented foods and their wealth of health benefits. The recipes in this book come from a man and wife both over 100 years old living in perfect health without signs of old age! I constructed an incubator in my kitchen to make fermented foods(they like heat)after I threw out my refidgerator. Salt free sauerkraut and salt free fermented sour foods in general taste much better than salted foods and best of all, they aren't laced with poisenous salt. Fermented foods are rich in lactobacillius(lactic acid), acidophilius and many other living good bacteria vital to good health. Plus when you make them yourself, the precious good bacteria isin't destroyed by harmful pasteurization, like it is in commerically prepared fermented foods like youghert, sauerkraut, cheese and sour cream. I hope the Bragg people reprint this pricless book so that everyone interested in good health can obtain it easily. The recipes here are probably thousands of years old and will give people long disease free, happy lives. They are a time tested sure way to end disease and suffering. Paul Bragg is to health, what Einstein was to mathmatics.