The Fermentation School

Los fermentos del bosque is a basic guide to learn wild herb fermentation using nature’s resources at a culinary, nutritional and medicinal level. In this book, the author reveals 33 unique and tasty recipes that has been exploring, learning and developing in the last 5 years, using the most common wild plants, fruits, lichens and mushrooms that we can find in our forests. In this handbook you will learn how to make wild drinks, kombucha without caffeine, vinegars, slow cheese, vegetable milks, mushrooms in brine, yogurt using a lichen and some herbal elixirs. You will be able to understand the benefits of fermenting wild herbs and how to perpetuate most of the recipes. Also, the author will show you how to solve the most common problems around fermentation. Do you dare to try a few recipes of this book? You will love them! Reader Testimonials "This «jewel-book» is clearly divided into two parts, wild plant ferments and medicinal elixirs (...). Andrea, passionate about the plant world (herbalist, as it is called) decided to write this pioneering book, which collects those magical formulas to carry out ferments of the most varied plants and foods, all with the slow seal and practically using no energy. Detailed step-by-step recipes, tricks and variations thereof so as not to fall into the same mistakes that she herself made in the beginning". Diana Yáñez [ Concienciaeco magazine ]