Fermentace - Kvašené potraviny pro zdravý život – Davisová Holly (2021)

What do your favorite farmhouse cheese, sourdough bread with a crispy crust, a glass of sparkling homemade ginger beer, and a bowl of marinated olives have in common? The answer is that they are all products of fermentation – a process through which, with the help of 'good' bacteria, food is preserved and transformed into uniquely delicious dishes and beverages that remarkably benefit our health. Thanks to the growing awareness of how fundamentally probiotic-rich foods affect our physical and mental well-being, the ancient art of fermentation is experiencing a revival today. When you also consider the pleasure of making fermented foods at home and its simplicity and cost-effectiveness, it’s no wonder that we are finding our way to healthier digestion and a deeper relationship with our nutrition through squeezing, pickling, and bottling. Pioneer in the field of natural foods, Holly Davis, shares with us in this extensive collection both well-known and lesser-known recipes, along with her wisdom and experiences gained over more than 40 years of teaching fermentation techniques around the world. With her kind and conscientious guidance, you will surely find a place at home for one or more fermented products that will sing to your heart and stomach.