Fermentieren von Wildpflanzen

Due to the increased awareness of health, fermenting vegetables is regaining significant importance in kitchens. In this process, summer harvests are preserved for winter supplies. It requires an openness to embrace the sparkling, entirely new flavors. Fermenting with wild plants, in particular, greatly enhances the possibilities for flavor diversity.

For the first time, the author team presents revolutionary knowledge from a previously undiscovered world of preserving wild plants, along with many innovations for the kitchen and health. Machatschek and Mauthner showcase a variety of easily understandable examples of wild herb ferments. Their recipes focus on usable plants from gardens, fields, and meadows. The possibilities for using sprouts, buds, leaves, stems, seeds, fruits, and roots are limitless and can be well combined with cultivated vegetables. This culinary think tank has brought healing wild plant ferments into jars, onto plates, and into the realm of sour, aromatic culinary delights within the pages of this book. A book for fermentation masters and those who aspire to become one.