Fermentation Year

This is a new book. Condition: Brand New.

"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 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.

Book details and technical specifications

Format: Hardback
ISBN13: 9781526697554
Published: September 2026

Number of pages: 288
Width: 178 mm
Height: 244 mm
Depth: 28 mm

Publisher: Bloomsbury Publishing PLC