Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more
Plant-based fermentation has been used for thousands of years by different cultures all around the world. It's the easiest and safest way to preserve food, and nature provides all that
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Today fermented foods have become fashionable among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other parts of the world. In fact, many non-native plants have become too successful, and they are considered invasive or even "noxious weeds." Wouldn't it be better to sustainably harvest the seasonal bounty and ferment these tasty plants rather than trying to eradicate them with herbicides?
In Wildcrafted Fermentation, Pascal Baudar provides all the basics needed to make creative ferments at home. From simple wild sauerkrauts and kimchis to hot sauces, savory pastes, non-dairy cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes to inspire even the most jaded palate. The recipes can be easily adapted by people who buy seasonal and local produce, or who harvest from their own gardens. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro.
Wild-gathering greens, stems, roots, berries, fruits, and seeds is a great way to work with your local terroir and reconnect with nature in a deeply rewarding and positive way. As Baudar writes, "Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment."