Fermentation

River Cottage Handbooks #18

by Rachel De Thample

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.

Genres: Cooking, Cookbooks

256 pages, Hardcover

Published December 1, 2020

Reviews

[Eadie McCarthy · Rating 5 out of 5]

One of the best cookbooks I've read and used in a while.
Incredibly clear and simple recipes, really interesting to read.
Especially reccomend the recipes for fermented ketchup, cherry and rose harrissa, the fermented stock paste, water kefir and dandelion kimchi.

[Lime]

Made several things from this book with varying success. For the kimchi, for example, the result was too salty for me. Instead of direct salting, I tried soaking in brine (5%) then rinsing, keeping the brine to adjust salt levels and that worked better. Breads were easy especially since I already have a starter. For example the flatbreads worked very well.