The Fermentation Year

The Fermentation Year by Rachel de Thample x CULTJAR 

Everyday techniques and recipes to rewild your microbiome

This fantastic capsule collection includes a copy of Rachel’s new book, four of our favourite ferment jars and a CULTJAR tote bag. 

£57.50 including free postage.

Here at CULTJAR HQ we are longtime fans and supporters of Rachel de Thample

We’ve previously featured her brilliant River Cottage Handbook (we also love everything that Hugh and the RC team do!) on Fermentation and now we are excited to announce a new collaboration. Rachel’s new book The Fermentation Year has just been released and we’ve managed to secure some early edition copies to be exclusively sold with some of the CULTJAR best selling ferment jars. 

Rachel is such an amazing authority on all things fermented and preserved. And, having attended one of her amazing day courses at River Cottage, we’d also highly recommend that you get yourself down to RC HQ and do the same. 

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 expert guide to year-round fermentation - essential reading" - Tim Spector

"GORGEOUS book. The Fermentation Year is a stunning guide brimming with tantalizing and approachable recipes that will get you fermenting and cooking more seasonally, simply because everything in it is just so irresistibly good." ― David Zilber, author of The Noma Guide to Fermentation

"The Fermentation Year speaks to something very dear to me: that food made with your own hands, from what's in season and at its best, is an act of resistance. If you believe that how and what we eat shapes not only our health but our connection to the world around us, this book is for you." ― Franco Fubini, Founder and CEO of Natoora