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Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more
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 how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or 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. 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.”
From the Publisher
CREATIVE DISHES AND PLATING!
Sautéed plant-based scallops (fermented king oyster stems), olive oil, garlic, parsley, and lemon juice. Salt and pepper to taste.
Fermented king oyster mushroom stems roasted with garlic and herbs.
Soft acorn cheeses wrapped in mallow leaves.
Fermented blueberry galette in an acorn and wheat crust.
How to Use this Book:
“For me the real bonus is the way fermentation can transform flavors. Wild natural flavors can be quite phenomenal on their own, but through the process of lacto-fermentation they can be transformed and raised to new levels. Although I live in Southern California, most of the plants featured and fermented in this book can be found pretty much anywhere in North America and some parts of Europe. I’m sure the information here will be applicable in many other countries and regions as well. I have deliberately omitted recipes that are so hyperlocal that they can’t be reproduced anywhere else. If you live in North America, most of the plants used are even considered invasive weeds—dandelion, curly dock, mustards, wild radish, and so on. Think of the recipes and methods as collections of ideas, concepts, and possibilities that can be adapted to your own environment.”
INSIDE YOU WILL FIND
How to Explore Your Local Terroir
How to Discover Local and Ethnic Flavors
Fermenting with the Environment
Foraged and Fermented Soups, Pastes, Spreads, and Sauces
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