Learn how to make a caper-like ferment from the buds of common dandelions. Wild food is delicious, abundant and good for you! Get started today with this free course!
Andrea Martín Leache has been an expert in Fermentation of Wild Plants for more than 5 years. In 2021, she published her first book on wild ferments entitled "Forest Ferments: a basic guide to fermenting wild plants", nominated for the 2022 Gourmand Cookbook Awards. She has given workshops on Wild Ferments and Fermented Natural Cosmetics at the Environmental Museum of Pamplona, Baratza Kafea and in the municipalities of Huarte, Egüés and Aranguren.