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, book photography - Dovalde Butenaite Photography, design - together with Jone Miskinyte.