The Fermentation Year
Everyday techniques and recipes to rewild your microbiome
Will be published approx. on 24. September 2026
Book
Hardback
288 pages
978-1-5266-9755-4 (ISBN)
Description
The magic of fermentation has a transformative effect on body and mind by increasing diversity on all levels and improving overall wellbeing. The act of making these delicious foods is a tonic within itself, making you feel more alive in every possible way as you harness the invisible life around you.
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 aioli, 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.
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 aioli, 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.
More details
Language
English
Place of publication
London
United Kingdom
Dimensions
Height: 241 mm
Width: 176 mm
Thickness: 25 mm
Weight
454 gr
ISBN-13
978-1-5266-9755-4 (9781526697554)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
RACHEL DE THAMPLE is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in Devon, as well as Petersham Nurseries and Daylesford. She served as Course Director of the College of Naturopathic Medicine's Natural Chef diploma course in London, was the Head of Food for organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated magazine. She's written seven other books including Tonics & Teas and the River Cottage Fermentation Handbook, which won a Guild of Food Writer's Award and Winter Wellness a finalist for best cookbook. Rachel studied sustainable food systems at University College London and was instrumental in setting up the award-winning Crystal Palace Food Market.