After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, pioneering food expert Pascal Baudar completes his wild fermentation trilogy with Wildcrafted Vinegars, exploring acetic acid ferments, their wide array of flavors, and the dishes you can enhance with them. Baudar delves deeply into the natural world for wild-gathered ingredients: herbs, fruits, berries, roots, mushrooms, wood, bark, and leaves all play their parts in creating distinctive, gourmet-quality vinegars.
On December 1st, join us virtually for a conversation with Pascal Baudar and Soirée-Leone, a teacher and writer focused on food preservation. They’ll discuss how to source ingredients from your own environments to make vinegar, as well as how to use your homemade vinegars to make a wide range of delicious foods such quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves.
Additionally, Pascal will demonstrate how to make your own “wildcrafted” vinegar at home using any alcoholic beverage of your choice— wild or commercial.
Pascal Baudar, author Wildcrafted Vinegars, Wildcrafted Brewer, Wildcrafted Fermentation @pascalbaudar