Fermentace – Kvašené potraviny pro zdravý život

What does your favorite farm cheese have in common with sourdough bread, crispy crust, a glass of sparkling homemade ginger beer or a bowl of marinated olives? The answer is that in all cases they are fermentation products – a process by which "good" bacteria are used to preserve food and turn it into uniquely delicious food and drink that benefits our health in a remarkable way. Due to the growing awareness of how fundamentally rich foods are probiotics affect our physical and mental well–being, today the ancient art of fermentation is undergoing a revival. When you consider the pleasure of home–made fermented food production and its simplicity and economy, it is no wonder that by squeezing, loading and bottling, we are paving the way for a healthier digestion and a deeper relationship to our own nutrition. Natural food pioneer Holly Davis shares more or less well–known recipes with her in this extensive collection and her wisdom and experience gained during more than 40 years of teaching fermentation techniques around the world. Thanks to her kind and conscientious guidance, you will certainly find a place at home for one or more fermented products that will sing your heart and stomach.