{"product_id":"the-fermentation-year","title":"The Fermentation Year","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Fermentation Year by \u003c\/span\u003e\u003ca href=\"mailto:rachel@racheldethample.me\"\u003e\u003cspan\u003eRachel de Thample\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e x CULTJAR \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eEveryday techniques and recipes to rewild your microbiome\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis fantastic capsule collection includes a copy of Rachel’s new book, four of our favourite ferment jars and a CULTJAR tote bag. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e£57.50 including free postage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere at CULTJAR HQ we are longtime fans and supporters of \u003c\/span\u003e\u003ca href=\"mailto:rachel@racheldethample.me\"\u003e\u003cspan\u003eRachel de Thample\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe’ve previously featured her brilliant \u003c\/span\u003e\u003cspan\u003eRiver Cottage Handbook\u003c\/span\u003e\u003cspan\u003e (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 \u003c\/span\u003e\u003cspan\u003eThe Fermentation Year\u003c\/span\u003e\u003cspan\u003e 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. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRachel 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Fermentation Year \u003c\/span\u003e\u003cspan\u003eis 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSeasonally structured, \u003c\/span\u003e\u003cspan\u003eThe Fermentation Year \u003c\/span\u003e\u003cspan\u003ecovers 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003efor using the ferments in everyday dishes, such as \u003c\/span\u003e\u003cspan\u003eKimchi frittata\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eSauerkraut gnocchi\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eKraut koftas\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eYogurt aïoli\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003e10-minute miso noodles\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan\u003eCultured pot au chocolat\u003c\/span\u003e\u003cspan\u003e,\u003c\/span\u003e\u003cspan\u003e Kefir gelato \u003c\/span\u003e\u003cspan\u003eand \u003c\/span\u003e\u003cspan\u003eNo-waste sourdough banana bread\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"The expert guide to year-round fermentation - essential reading\" -\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eTim Spector\u003c\/em\u003e\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"GORGEOUS book. \u003c\/span\u003e\u003cspan\u003eThe Fermentation Year\u003c\/span\u003e\u003cspan\u003e 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.\" ―\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eDavid Zilber, author of The Noma Guide to Fermentation\u003c\/strong\u003e\u003c\/em\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cspan\u003eThe\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eFermentation Year\u003c\/span\u003e\u003cspan\u003e 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.\"\u003c\/span\u003e\u003cspan\u003e ― \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eFranco Fubini, Founder and CEO of Natoora\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e","brand":"Cultjar","offers":[{"title":"Default Title","offer_id":57495817552252,"sku":null,"price":57.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0571\/2288\/1710\/files\/unnamed.jpg?v=1790267485","url":"https:\/\/cultjar.co.uk\/products\/the-fermentation-year","provider":"Cultjar","version":"1.0","type":"link"}