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Two hundred years ago
Pale blue flowers in spring
below 650'
What can smell like bubble gum
Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir Fire Two hundred years agoI am in awe of this bookSandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant based cheeses, and more with over 100 easy to follow recipes! Featured in The Independents (UK) 7 Best Fermentation Books of 2020 One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto fermentation universe of common wild edibles. Used for thousands
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