Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods

2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions.