The secrets of homemade fermentation. Science and practice. More than 50 recipes. Julia Maltseva

Enzymation as a way of preserving and increasing the beneficial properties of products is found in the culinary traditions of each nation. Here is an unusual book of recipes on the pages of which you will get acquainted with the mysterious world of microorganisms that produce a mystical process of fermentation. Here you will find not only recipes for traditional pickling, urination and fermentation, you will learn about such symbiotic cultures as tea mushroom, Indian marine rice and Tibetan milk mushroom, and learn to make delicious and healthy drinks.

author Books, Julia Maltseva, a nutritionist, a functional nutrition specialist, is shared by recipes for the preparation of fermented products and gives recommendations for healing the body with their help. This book is about the healing power of live food, probiotic nutrition and the art of fermentation.