Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Paperback Kindle

FROM PASCAL

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