In his third book on the subject, wildcrafter and culinary alchemist Baudar dives deep into the world of fermentation via his local landscape, providing a framework encouraging readers to do the same. Explore your terroir with a range of recipes as guidelines– from foraged versions of favorites like krauts and kimchis as well as more obscure fermented creations like mallow stem relish, and wild grain porridge, both condiments and full dishes are covered.
Featuring details on fermentation basics such as ideal pH, food safety, and a kraut-making troubleshooting guide for beginners, as well as an entire section dedicated to the art of making plant-based fermented nut and seed 'cheeses'.
Soft cover with color photographs throughout.
Measures ~7"x10". 292 pages.