Do you have a desire to start and don't know where to start? Or have you already tried something but it doesn't work? Keep it simple. Fermentation is probably the oldest way of preserving food and obtaining new flavors. Just imagine the prehistoric man who accidentally left cereal porridge in the heat for a day, rained on his collected raspberries or forgot fish in a container of sea water and found them only a few weeks later. The curious prehistoric man tasted it (in the case of fermented porridge, he still had to bake it) and lo and behold - he discovered raspberry wine, fish sauce and sourdough bread. And that's one of the charms of fermentation - you don't need a lot of things to prepare it at home, you don't need to know anything extra, and the options are so wide that you're sure to find something you'll like. Don't be afraid to fail and most importantly, go for it. With this book, you will get an idea of ​​what it means to nourish a person and his microbes, how to prepare meaningful and widely usable ferments and assemble full-fledged meals from them. The goal of each recipe is for the food, ready in a few minutes, to be rich in taste, full of textures and aromas, and to be synbiotic, i.e. to contain a significant proportion of the recommended daily portion of fiber as well as live microorganisms. Vláďa and Zuzka have been literally living this topic every day for more than ten years and present their experiences with popular ferments and recipes without which they can no longer imagine their daily meals