Kvašená zelenina pro zdraví a vitalitu – Machala Karel (2015)

Fermented vegetables have been a traditional food for thousands of years for almost all nations. A forgotten reservoir of a great amount of nutrients in modern times is becoming a "rising star of nutrition" in the 3rd millennium, newly discovered not only by those who want to strengthen their health and vitality but also by gourmets and people seeking flavor enhancement and refreshment. The book, interwoven with recipes from all corners of the world, entertaining tidbits, proverbs, and tempting photographs, will guide readers through the intricacies of preparing fermented vegetables with and without salt, the history and healing effects of this extraordinary food, and introduce its countless variations.