- Jens Müller, R. Roger Remington
By: Pascal Baudar
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
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
