Fermentation River Cottage Handbook No.18
Fermentation River Cottage Handbook No.18 by Rachel de Thample, published by Bloomsbury USA on December 1, 2020, is a comprehensive guide to the art of fermentation. This 256-page book explores one of the oldest methods of preserving food, providing readers with over 80 straightforward recipes for creating a variety of ferments, including sauerkraut, sourdough, kimchee, and kombucha. The author offers clear explanations of the fermentation process, making it accessible for home cooks interested in enhancing their culinary skills.
Readers will find detailed instructions and helpful step-by-step photographs that facilitate the fermentation journey. The book emphasizes the use of simple ingredients such as yeast, bacteria, salt, and time, revealing the vast potential of seasonal fruits and vegetables in the fermentation process. With a focus on cooking methods and canning and preserving, this edition serves as a practical resource for anyone looking to incorporate health-boosting ferments into their kitchen repertoire.
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Winner of the Guild of Food Writers Specialist or Single Subject Award 2021
In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up.
With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.
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