Fermenting Wild Food

/ / Food & Flavor

Master forager Pascal Baudar shares insight from research for his new book, “Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir.” He believes more people should live off the land. He tells Modern Farmer: “Lacto fermentation really started to create a new level of dealing with wild plants and understanding how to get those wild plants from a culinary perspective.”

Read more (Modern Farmer)