Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Paperback – Illustrated, February 19, 2020

Wildcraft Fermentation is a must have book for anyone into foraging and fermenting. I had been following Pascal Baudar’s work on social media for some time so I knew his books would be well worth the purchase.The book is nice laminated soft cover just under 300 pages. The layout is great, taking you from an introduction of the fermentation basics, to getting started with some simple recipes, and diving deeper into more creative dishes. The recipes all sound and look great. There are tons of photos, wonderful explanations, and many step-by-step processes laid out with photos of each step along the way.

i cannot praise this book; nor this author enough! from the simple, detailed recipes; to the beautiful pics; there are so many things to choose from! anyone can become an avid fermenter! and basically for free! another thing that takes this book out of the realm of most fermenting books; these recipes are from wild plants grown in nature! i have fermented many years and have many different books; but this book takes it to the next level...the passion that pascal feels for the environment; his interest in exploring any terrain; his love in sharing the wealth of his knowledge comes through in each mouth-watering page! don't hesitate to buy this; you will love it!

The author writes in a way where even thought you know he is very experienced, he comes down to a beginner level and makes fermentation exciting to try instead of intimidating. I’ve always loved foraging and had dipped my toes in fermentation (kombucha and sauerkraut) but this gave me the tools I needed to take it further!

I've been navigating the world of fermenting for a while now, as an enthusiast and in complete awe of the possibilities. But aside from the main sauerkrauts and basic brines everything else felt hard to understand or as if there wasn't much variety.Until I found out about Pascal Baudar. Suddenly an entire world opened to my eyes. Not only he helps you understand how to navigate the surrounding nature you live in (city and non!) but also takes a completely different approach to fermenting. From creating juices to blends and extractions, his book teaches in such an easy way how to ferment everything.What I love the most of it is the basic tools and teachings he provides, allowing you to improvise and experiment with anything you have finally being able to let go of books and recipes.PS: He's wonderful to follow on social as well.

I love this book. I love that it doesn't just give recipes but also includes tradition fermentation container instructions. Really wonderful. The author also takes flavors into factor which if you forage you know some things taste extra "green". So taking that into consideration for end results to be palatable.

"Wildcrafted Fermentation" is a book on how to ferment plants that you have foraged locally. He doesn't include a plant ID guide, but he tells you how to look up this information online for your local area. The plants that he mentions in his recipes are ones that should be available throughout the United States and parts of Europe. However, he's mostly teaching what he's learned about fermenting different types of plants so that you can use that knowledge on what you find locally.The author started off by explaining the basics of fermentation and talked about several different methods of fermentation, including your basic cabbage ferment and brine ferment. He also talked about how to make fermented sauces, soups, spreads, pastes, drinks, and plant-based cheeses. He described what he's learned about fermenting roots, leaves, leafy vegetables, stems, bark, berries, and fruit.Some of the recipes had pictures showing step-by-step what to do so that you can understand the basic method. He included basic instructions for a type of fermentation (like fermenting mushrooms) and then included several recipes using those ingredients and different seasonings. These are recipes that he has developed that he enjoys. Since his focus was on taste rather than health benefits, sometimes he did a shorter ferment because he prefers the taste at that point. As someone who has done basic fermenting before, his instructions seem very doable and understandable. Overall, I think this would be a good book even for beginners to fermenting, but especially for people who want to expand the range of what they ferment.I received an ebook review copy of this book from the publisher through NetGalley.

Amazing book with easily understandable information. It has been very inspiring and adventurous. Since reading I have been fermenting and pickling more than ever with an emphasis on more abstract projects and locally foraged ingredients I would have never considered before!

This is a beautiful book full of priceless information on fermenting, wildcrafting, and foraging in general! Love this so much