Dzika fermentacja, Żywe kultury bakterii - smak, wartości odżywcze i rzemiosło

Katz's passion for traditional food methods shines through, but I'm curious what sparked his deep dive into wild culture fermenting.

The book is packed with options, and I wondered if beginners might find it a bit daunting or if it encourages experimentation.

Katz emphasizes both the microbiology and the craft, but I’d love to know how much he relies on scientific understanding compared to traditional knowledge.