Rachel de Thample's Fermentation Year

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

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.

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, it 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, kombucha, vinegar and yoghurt.

Each has opportunities for seasonal twists, and there are plenty of delicious recipes for every day fermented dishes, such as Korean-style kimchi pancakes, Slow roast lamb with honey fermented rhubarb, and Strawberry top and black pepper kombucha.

Rachel de Thample is the award-winning author of seven books, including Tonics & Teas, the River Cottage Fermentation Handbook, which won a Guild of Food Writer’s Award, and Guild of Food Writers Awards Food Book Award finalist Winter Wellness. She has worked in food, health and sustainability for more than 20 years, served as Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course in London, and was Commissioning Editor of Waitrose Food Illustrated magazine. She teaches fermentation and seasonal nutrition courses at River Cottage in Devon, as well as Petersham Nurseries and Daylesford.