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The Fermentation Year

Everyday techniques and recipes to rewild your microbiome
By Rachel de Thample
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Brief Description
The expert guide to year-round fermentation – essential reading – Tim Spector The Fermentation Year is a stunning guide brimming with tantalising and approachable recipes that will get you fermenting and cooking more seasonally, simply because everything in it is just so irresistibly good – David... Read More
Format: Hardback
$4899
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Releases 29th September 2026 (Approx. Date) Pre-order  "The Fermentation Year" now to secure your copy from our first shipment

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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.

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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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

The Fermentation Year is a stunning guide brimming with tantalising and approachable recipes that will get you fermenting and cooking more seasonally, simply because everything in it is just so irresistibly good – David Zilber

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 aïoli, 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

INFORMATION

ISBN: 9781526697554

Publisher: Bloomsbury Publishing PLC

Format: Hardback

Date Published: 24 September 2026

Country: United Kingdom

Imprint: Bloomsbury Publishing PLC

Audience: General / adult

DIMENSIONS

Width: 176.0mm

Height: 241.0mm

Weight: 0g

Pages: 288

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date Rachel de Thample

About the Author

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.

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