Domestic fermentation
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Fermentation has become popular in cooking not so long ago, but the concept itself originated many centuries ago. Sauerkraut, pickled cucumbers, kombucha in a jar on my mother's windowsill are all fermented foods. Delicious and, most importantly, healthy. Konstantin Zhuk has collected accessible and interesting recipes for dishes that can be prepared at home using fermentation: crumble and kombucha, miso and kvass, pickled apples and black garlic, and many others.Editorial design saved in PDF A4 format .
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/64205241/UA
Data sheet
- Name of the Author
- Beetle Konstantin Vitalievich
- Language
- Ukrainian
- Age
- 16
- Series
- Culinary opening (Эксмо)
- Release date
- 2021
4 books by the same author:
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Fermentation became popular in cookery not so a long ago, but a self concept was conceived many centuries back. Choucroute, pickled cucumbers, tea mushroom in a bank...