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); ‘kraut; pickles; honey ferments; miso; kombucha; vinegar; yoghurt; raw dairy, buttermilk and whey and koji.
Each has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration for using the ferments in everyday dishes, such as Korean-style kimchi pancakes, Slow roast lamb with honey fermented rhubarb, Strawberry top and black pepper kombucha, Fermented sweetcorn polenta and Miso roast cabbage.
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.
The Fermentation Year
By Rachel de Thample
The tastiest way to boost wellbeing, this book is a seasonal guide to fermentation and rewilding your microbiome, with around 100 delicious recipes to make throughout the year, all focusing on maximising flavour.Material available
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All Rights AvailableBook Details
Editor: Samhita Foria / Pub date: September 2026 / Format: 241 x 176mm / Extent: 288 pages
About the Author
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat, FIVE, Tonics & Teas and Gifts from the Modern Larder. She’s served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel is currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Thingsmagazine. She lives in Dorset.
