Zkvašeno - Kvašení není raketová chirurgie! – Ouhrabková Zuzka (2023)

Do you have the desire to start but don't know where to begin? Or have you already tried something but it hasn't worked out? Keep it simple. Fermentation and souring are probably among the oldest methods of food preservation and acquiring new flavors. Just imagine that prehistoric person who accidentally left porridge in the warmth during the day, got rainwater in their gathered raspberries, or forgot the fish in a container of seawater and found them weeks later. The curious prehistoric person tasted it (in the case of fermented porridge, they would have had to bake it first) and lo and behold – they discovered raspberry wine, fish sauce, and sourdough bread. And that is one of the wonders of fermentation – you don't need many things for home preparation, you don't have to be an expert, and the possibilities are so vast that you will surely find something you enjoy. Don't be afraid to fail and, above all, just dive in. With this book, you will get an idea of what it means to nourish a person and their microbes, how to prepare meaningful and widely usable ferments, and how to assemble them into complete meals. The goal of each recipe is for the food to be ready in a few minutes while being rich in flavor, full of textures and aromas, and synbiotic, meaning it contains a significant portion of the recommended daily intake of fiber as well as live microorganisms. Vládia and...