Síla přírodní fermentace - Jedinečná chuť a léčivá síla živých kultur – Katz Sandor Ellix (2020)

The Power of Natural Fermentation is a celebration of the natural wealth whose flavors and beneficial substances humanity has enjoyed for thousands of years and which can also become part of your diet. It is the first cookbook that deeply explores the culinary magic of fermented foods – it will take you into their diverse world and offer simple recipes for nutritious, healing, and delicious meals. The author describes how to make fermented dairy products at home, presents basic procedures for cheese making, discusses sourdough bread, legumes, and outlines the variability of preparing sauerkraut and other pickled vegetables. Often during his narrative, he pauses to reflect on the traditions of various world cultures. The book also includes truly simple techniques for home brewing beer, wine, and vinegar (along with recipes for cider, mead, and sparkling wine). With nearly a hundred recipes, it is the most comprehensive and broadly conceived book on fermented foods ever published.