Wildcrafted Fermentation (2020)

Pascal Baudar explores wild terroir through ancestral microbial methods, gathering regional botanicals, tree bark, and native plants to create living ferments. The text shows how historical forager-gatherers relied on wild microbes and indigenous plant enzymes to craft potent digestive tonics, country beers, and rustic pickles. It offers an inspiring bridge between local ecosystems and primitive gut nourishment.