The Fermentation Year : Everyday techniques and recipes to rewild your microbiome

Author: Rachel de Thample

Preserving & freezing

Published on 24 September 2026 by Bloomsbury Publishing PLC in the United Kingdom.

Hardback | 288 pages
248 x 184 x 28 | 930g

“The expert guide to year-round fermentation – essential reading” – Tim SpectorSeasonally 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.