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The Fermentation Year
English
56 b
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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); ‘kraut; pickles; honey ferments; miso; kombucha; vinegar; yoghurt; raw dairy, buttermilk and whey and koji. Each has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration for using the 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. 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.
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