"Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In [this book, the author] provides all the basic information one needs to make creative ferments at home. From simple ...
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"Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even 'noxious weeds.' Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? In [this book, the author] provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, [the author] includes over 100 easy recipes that will inspire even the most jaded palate"--Provided by publisher.
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Add this copy of Wildcrafted Fermentation: Exploring, Transforming, and to cart. $18.67, very good condition, Sold by Half Price Books Inc rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2020 by Chelsea Green Publishing.
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Add this copy of Wildcrafted Fermentation: Exploring, Transforming, and to cart. $19.14, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2020 by Chelsea Green Publishing Company.
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