Homemade fermentation. Konstantin Zhuk

Enzymation has become popular in cooking not so long ago, but the concept itself originated many centuries ago. Swarmered cabbage, pickled cucumbers, a tea mushroom in a bank of a mother on a windowsill - all these are fermented products. Tasty, and most importantly useful. Konstantin Zhuk has collected available and interesting recipes for dishes that can be prepared at home with enzyme: crumbs and comable, Miso and kvass, soaked apples and black garlic, as well as many others.