Wildcrafted Fermentation: Exploring, Transforming, Preserving Book

Wild krauts & kimchis, fermented forest brews, seawater brines, plant-based cheeses, & 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, nature provides all that's required: plants, salt, the beneficial lactic acid bacteria found everywhere.

When we ferment wonderful flavors that bring it to a whole new level. Today fermented foods have become fashionable among chefs at high-end restaurants & health-conscious consumers alike. The possibilities r endless, especially when we gather & use plants from our local environment.

Every landscape, every ecosystem is unique, yet many common edible plants r widely distributed throughout North America & in other parts of the world. In fact, many non-native plants Wouldn't it be better to sustainably harvest the seasonal bounty & ferment these tasty plants

From simple wild sauerkrauts & kimchis to hot sauces, savory pastes, non-dairy cheeses, dehydrated spice blends, & much more, includes over 100 easy recipes to inspire even the most jaded palate.

The recipes can be easily adapted by people who buy seasonal & local produce, or who harvest from their own gardens. step-by-step photos of processes will inspire the adventurous home cook Knowing the basic methods of fermentation, as well as specific techniques like how to cut & prepare different kinds of plants, provides the confidence to succeed like a pro.

Wild-gathering greens, stems, roots, berries, fruits, & seeds is a great way to work with your local terroir & reconnect with nature in a deeply rewarding positive way.

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