Fermenting With Spice Blends (From “Wildcrafted Fermentation”)December 3, 2020
Learn to make wild food kimchi and fermented cattail shoot hearts in this excerpt from Pascal Baudar’s book “Wildcrafted Fermentation.”
Pascal Baudar
Member since Dec. 2020
Pascal Baudar is the author of The Wildcrafting Brewer (2018) and The New Wildcrafted Cuisine (2016). A wild food researcher and instructor in traditional food preservation techniques, 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 most influential local tastemakers by Los Angeles Magazine.
