Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir by Pascal Baudar
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Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir by Pascal Baudar

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Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir By Pascal Baudar Full-Color Photographs 304 Pages Wild krauts & kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to

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