Wildcrafted Fermentation
Wildcrafted Fermentation
Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
Wild krauts and kimchees, fermented forest brews, seawater brines, plant-based cheeses, and more
by Pascal Baudar
When I was first reading Pascal’s first book called The New Wildcrafted Cuisine, I wondered why the fermentation chapter seemed a little short.
This book is one of the reasons why!
304 pages in full color
paperback
7” x 10” x .5”
$24.00 (20% DISCOUNT from $30.00 list price)
(Chelsea Green Publishing)
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 savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro.
So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”
