Wildcrafted Fermentation

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

4.25 (8 ratings by Goodreads)
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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's required: plants, salt, 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 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."
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Product details

  • Paperback | 304 pages
  • 178 x 254 x 19.05mm | 752.96g
  • White River Junction, United States
  • English
  • Full-color photographs throughout
  • 1603588515
  • 9781603588515
  • 49,001

Table of contents

Introduction: Discovering Fermentation

1. Fermentation Basics
2. Getting Started: Exploring Your Local Terroir
3. Exploring Local and Ethnic Flavors
4. Going Deeper into Local Ingredients
5. Fermenting with the Environment
6. Foraged and Fermented Soups, Pastes, Spreads, and Sauces
7. Wilder Cheeses
8. Creative Dishes and Plating

Recipe Index
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Review quote


"Baudar's genial voice guides readers through his preferred methods and conveys his passion for this process, followed by explorations into local, wild ingredients and the ways they can be used. Not every ingredient used is wild, and the 100-plus recipes include room for ingredient variation according to what is available in the reader"s region." "With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts. Risks of error deter many people from attempting either wild food harvesting or home ferments, but Baudar puts all of our instinctive concerns in perspective, cautioning us to follow some basic rules and encouraging us not be afraid to experiment.

"My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder."--Evan Mallett, chef/owner, Black Trumpet bistro; author of Black Trumpet "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 "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 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
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About Pascal Baudar

Pascal Baudar is the author of The Wildcrafting Brewer and The New Wildcrafted Cuisine. He works as a wild food researcher, wild brewer, and instructor in traditional food preservation techniques. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and foodies to the flavors offered by their wild landscapes. In 2014 Baudar was named one of the 25 most influential local tastemakers by Los Angeles Magazine, and in 2017 his instructional programs, taught through Urban Outdoor Skills, were named one of the seven most creative cooking classes in the LA region.
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Rating details

8 ratings
4.25 out of 5 stars
5 25% (2)
4 75% (6)
3 0% (0)
2 0% (0)
1 0% (0)
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