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THE FERMENTATION YEAR
Everyday techniques and recipes to rewild your microbiome
Por RACHEL DE THAMPLE
Nuevo
Sinopsis
“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 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.
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.
Léelo en cualquier dispositivo
Ficha Técnica
Editorial: Bloomsbury Publishing
ISBN: 9781037200953
Idioma: Inglés
Número de páginas: 288
Fecha de lanzamiento: 24/09/2026
Año de edición: 2026
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