'The Fermentation Year' Cookbook

Everything you need to know about fermenting at home the year round, including basic techniques for kimchi, kefir (water and dairy), 'kraut, pickles, honey ferments, miso, kombucha, vinegar, yoghurt, raw dairy, buttermilk, whey and koji.

Find delicious recipe inspiration for using 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. Rewild your microbiome, cherish the edible calendar and preserve the best of the season, while avoiding waste and boosting flavour.