The Fermentation Year - by Rachel De Thample (Hardcover)

About the Book

From kimchi to kombucha, miso to honey ferments, The Fermentation Year is your seasonal guide to boosting flavour, reducing waste and feeling more alive through the magic of microbes. Master the basics for twelve types of ferments, then use these techniques to cherish the edible calendar and preserve the best of the seasons while boosting your gut health.

Book Synopsis

"The expert guide to year-round fermentation - essential reading" - Tim Spector

Seasonally structured, The Fermentation Year covers everything you need to know about fermenting at home all year round, including basic techniques for: kimchi; kefir (water and dairy); sauerkraut; pickles; fermented sauces, honey ferments; miso and other koji-based ferments; kombucha; vinegar and yoghurt.

Each has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration
for using the ferments in everyday dishes, such as Kimchi frittata, Sauerkraut gnocchi, Kraut koftas, Yogurt aïoli, 10-minute miso noodles, Cultured pot au chocolat, Kefir gelato and No-waste sourdough banana bread.

The Fermentation Year is a guide to using seasonal fermentation to rewild your microbiome. It will help you cherish the edible calendar and preserve the best of the season, while also avoiding waste and boosting flavour.

Review Quotes

""GORGEOUS book. The Fermentation Year is a stunning guide brimming with tantalizing and approachable recipes that will get you fermenting and cooking more seasonally, simply because everything in it is just so irresistibly good."" --David Zilber, author of The Noma Guide to Fermentation

"The Fermentation Year speaks to something very dear to me: that food made with your own hands, from what's in season and at its best, is an act of resistance. If you believe that how and what we eat shapes not only our health but our connection to the world around us, this book is for you." --Franco Fubini, Founder and CEO of Natoora