Lithuanians have old traditions consuming fermented foods: cabbage & cucumbers, rye bread, soured milk, & kvass. This book is an attempt to see these simple food items in a different light and to advance the fermentation process using more versatile products.

Publishing house – Dvi Tylos
Photography – Sarune Zurba Photography
Design together with – Jone Miskinyte
Book photography & video – Dovalde Butenaite Photography

Natural Fermentation
588
5,531
35
Published:

Natural Fermentation

588
5,531
35
Published: