Natural fermentation. Original copyright recipes of pickling 64 vegetables and fruits

So, lactofermentation again returns to our kitchens! The classic canning method allows you to get nutritious healthy products rich in vitamins, minerals, enzymes and useful probiotics. Mix the technique of cooking sauerkraut, kimchha, pickles, marinades and seasonings, and then find out how to apply these simple skills to ferment more than 60 types of fresh vegetables, herbs, fruits and even berries. In addition to 140 recipes and suggestions on the assortment of enzymes, you will find original ways to add your masterpieces to familiar dishes.
An excellent replenishment on the literature on the enzyme, with a detailed review of the basic concepts and a large section of the recipes. - Sandor Ellix Katz, author
There is so much useful information! - Deborah Madison, author of the book "Vegetable Greatness"
About the authors
Kirste K. Shoki and Christopher Shocks created more than 40 varieties of cultivated vegetables and marinades for their own company farm products. Starting with sales, they came to teaching and today conduct classes and seminars right on their farm. Kirsten is engaged in the Ferment.works website. They live in the Epplegate Valley (Oregon) in the estate with an area of ​​40 acres located on the slope of the hill