A Year of Fermentation. A Seasonal Guide to the Art & Science of Fermentation.

This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavours, enhance nutrition, and foster a deeper connection with food and nature year-round. 

Seasonal recipes are a feature of this book, including:

• Kombucha
• Apple cider vinegar
• Sourdough
• Miso
• Sauerkraut

In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavour and harmonize with nature’s rhythms. With step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depths of flavour to your everyday cooking.