Wildcrafted Fermentation Book

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

Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere.

When we ferment a food, we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today, fermented foods have become a hot topic 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 and ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. Some non-native plants have become so successful that they are considered invasives or even "noxious weeds." Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides?

In Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. The recipes are adaptable for people who purchase seasonal and local produce or harvest from the garden.

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, the first time and every time. Step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, "Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment."

Pascal Baudar is the author of three previous books: Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by Los Angeles Magazine.

“Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

“Wildcrafted Fermentation is an amazing, passion-based work! Looking outside at the snow-covered ground, I’m more eager than ever for the return of musk mustards, lamb’s quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong—just what a nervous fermenter wants to hear. This is a stunning book.”—Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

“Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the ‘flavorshed’ of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts.”—Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto and Other Tasty Ferments

Cover: Softcover
Pages: 304 pages
Book Art: Full-color photographs throughout
Size: 7 x 10 inch
Publisher: Chelsea Green Publishing
Pub. Date: March 12, 2020
ISBN: 9781603588515

Free shipping on orders over $75 - see our return policy here