Course curriculum

  • 01

    Introduction

    • Welcome

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    • Context & Examples of ferments

    • Benefits & How to eat them?

    • Introduction to Foraged Ferments

    • Cautions

    • Eco-values of Foraged Ferments

    • The magic of Perpetuation

    • The Recipes

    • Introductory Manual

  • 02

    Wild Kombucha

    • What is Kombucha?

    • A new discovery!

    • Picking the plant

    • Ingredients & How to prepare it

    • How to perpetuate Kombucha?

    • The end

    • Wild Kombucha Manual

    • Make this recipe and share it with your friends!

  • 03

    Kombucha Yogurt

    • Introduction & New discovery!

    • What is yogurt? & Ways to prepare it

    • Preparing Kombucha yogurt

    • How to eat it?

    • How to perpetuate it?

    • The end

    • Kombucha yogurt Manual

    • Make this recipe and share it with your friends!

  • 04

    Rose Hip Vinegar

    • What is vinegar?

    • Picking rose hips

    • Preparing Rose Hip vinegar

    • Perpetuation

    • Ways to eat it

    • The end

    • Rose Hip Vinegar Manual

    • Make this recipe and share it with your friends!

  • 05

    Country Curd

    • What is curd?

    • Picking the herb & Possible confusions

    • Preparing our Country Curd

    • How to perpetuate it?

    • Ways to eat it

    • The end

    • Country Curd Manual

    • Make this recipe and share it with your friends!

  • 06

    Cheese balls in oil and rosemary

    • What is cheese?

    • Preparing the cheese balls

    • Ways to eat them

    • The end

    • Cheese balls Manual

    • Make this recipe and share it with your friends!

  • 07

    Chestnut & Coconut Fermented Milk

    • What is plant based milk?

    • Preparing the recipe

    • How to eat it?

    • The end

    • Chestnut & Coconut milk Manual

    • Make this recipe and share it with your friends!

What are you going to learn?

  • An understanding of wild ferments and their benefits

  • The propperties and benefits of the wild herbs we will use to prepare our recipes.

  • You will make vinegar, yogurt, vegetable milk, curd, wild kombucha and slow cheese using fruits and leaves from the forest.

  • To know and solve the most common problems in fermentation: molds, yeasts, excessive curdling, oxidation, etc.

FAQ

  • I do not have experience in fermentation, is this course for me?

    Yes, specially because is a “basic” course, an initiation into fermentation to those who does not have the knowledge about this culinary technique.

  • I do not have knowledge in Wild Medicinal Herbs.

    Although in this course we are going to collect certain plants in situ and none of them can be confused with a similar herb that is toxic, it is highly recommended that you get a good book on identification of wild plants or at least know how to distinguish well the herbs we are going to use in the recipes.

  • Which plants are we going to use?

    1. Nettles (Urtica dioica L.) 2. Blackberry (Rubus ulmifolius Schott.) 3. Wild Rose (Rosa canina L.) 4. Chestnut (Castanea sativa Mill.) *Blacbkerry could be replaced by Raspberry (Rubus idaeus) or Wild Straberry(Fragaria vesca L.). If you have these herbs in your area, then you can do the course!

  • What happens if during fermentation mold appears or I have any problem?

    Fermentation is generally a totally safe and easy process to carry out. At any rate, in each of the recipes there will always be a "File" where it will be an explanation of the most common problems and how to solve them.

Andrea's Book

Los Fermentos del Bosque (available in Spanish only)

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 ]
Andrea Martin Leache holds her book Los Fermentos del Bosque

Meet your instructor

Creator Bio:

Andrea Martín Leache es experta en Fermentación de Plantas Silvestres desde hace más de 5 años. En 2021 publicó su primer libro sobre fermentos silvestres titulado "Los fermentos del bosque: guía básica para fermentar plantas silvestres", nominado a los Gourmand Cookbook Awards 2022. Ha impartido talleres de Fermentos Silvestres y Cosmética Natural Fermentada en el Museo Ambiental de Pamplona, Baratza Kafea y en los ayuntamientos de Huarte, Egüés y Aranguren.

Andrea Martín Leache

Creator