Choi Yang-su: Enzyme fermented liquid made from wild herbs 2

The enzyme fermenter, which is made of nysanycho, gyrogen Il gyrus. Modern people living in a time of fast food need information about enzymes and fermenting juices to make up the natural alcohol and sugars that are not introduced by synthetic additives. The book, which is used as a textbook for the 'Handary of the Sanjac and Enzymes' lecture, explains in detail the process of dividing 54 varieties of wild grass according to their parts and their effectiveness and then making fermentations. We're also introducing ways that we can use in everyday life, from making the acidy-chozyme fermentable juices to using them. The flavored omisa has its own component for treating coughs and spades, and it also controls somas. The peritoneal tree is effective for digestive problems and debilitating symptoms, as well as an antidote. The health book kindly explains how to make fermentable juices such as thistles, tea, tangs, men and mushrooms, besides washing and fermenting these omnis, bile trees. The second volume introduces the use of toxic mountain grass that has not been handled, and the general applications of the enzyme fermentation by expanding the area to mushrooms and sea plants. The acid grass that grows in the fields is presented with vivid pictures, and offers order, method and various applications of the acid-meat fermentation process. A publisher.

Korean title: 산야초로 만드는 효소 발효액 2

Korean author: 최양수

Korean publisher: 하남출판사

ISBN-13: 9788975341946