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Fermentation: River Cottage Handbook No.18 Hardcover – December 1, 2020

by Rachel de Thample (Author)
4.7 4.7 out of 5 stars 502 ratings
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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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Previous page
  1. Book 18 of 18
    River Cottage Handbook
  2. Print length
    256 pages
  3. Language
    English
  4. Publisher
    Bloomsbury Publishing
  5. Publication date
    December 1, 2020
  6. Dimensions
    5.24 x 1.03 x 8.22 inches
  7. ISBN-10
    1408873540
  8. ISBN-13
    978-1408873540
  9. See all details
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Editorial Reviews

Review

“Walks you through an array of krauts, pickles, and brews that make the most of the seasons” ―Independent

“Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method” ―Country Life

“A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce” ―English Garden

About the Author

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat, FIVE, Tonics & Teas and Gifts from the Modern Larder. She's served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel is currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Things magazine. She lives in Dorset.

Product details

  • Publisher ‏ : ‎ Bloomsbury Publishing (December 1, 2020)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 1408873540
  • ISBN-13 ‏ : ‎ 978-1408873540
  • Item Weight ‏ : ‎ 1.11 pounds
  • Dimensions ‏ : ‎ 5.24 x 1.03 x 8.22 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 502 ratings

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Rachel De Thample

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
502 global ratings

Top review from the United States

carmen lane
5.0 out of 5 stars Very impressive book
Reviewed in the United States on March 19, 2024
Verified Purchase
Plenty of great recipes, Love this book!
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Top reviews from other countries

georgefrombc
5.0 out of 5 stars Awesome book
Reviewed in Canada on October 27, 2022
Verified Purchase
Great book and easy to follow recipes
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Fox James
5.0 out of 5 stars New to Fermenting and this is THE book to have for a beginner!
Reviewed in the United Kingdom on February 8, 2024
Verified Purchase
Likes: Clear, easy instructions. Delicious sounding recipes for everything from fruit, veg, Kefir, Kombucha and other drinks. No outlandish or expensive ingredients, (or kit!) and very handy tips that are easy to memorise. UK-based directory for sourcing. I have now stopped looking for posh kit and instead use the items in this book-has already saved me a few hundred quid by reading this first.

Dislikes: That it isn't 1000 pages long. Ha.

Today I started Beetroot Kimchi, honey fermented spiced carrot jam, a traditional kimchi, fermented summer pudding fruits (I'm using frozen fruit) and curried parsnip kraut. It is so simply laid out and you likely already have all the ingredients. This book is in my mind, an absolute essential for new fermenters.
9 people found this helpful
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Cackle
5.0 out of 5 stars brilliant book
Reviewed in the United Kingdom on June 19, 2023
Verified Purchase
Fantastic book - properly detailed while still being easy to follow.

Please ignore the review complaining about 'obscure' ingredients, for a good 90% of the recipes in the book the ingredients are basic and easily attainable either from the supermarket or the suppliers listed for the SCOBY starters etc. Even for the more unusual ingredients they're usually just for flavouring and she gives alternatives - a lot of them are garden staples for anyone growing their own.
11 people found this helpful
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Mrs Evans
5.0 out of 5 stars Informative book
Reviewed in the United Kingdom on February 2, 2024
Verified Purchase
Plenty of recipes
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ClothedBottoms
4.0 out of 5 stars Really wanted to like this book but struggling to make recipes work for me. .
Reviewed in the United Kingdom on October 10, 2021
Verified Purchase
Was really excited to get started with this book. It is written with lots of background information and is very interesting to read. I started by making saurkraut which worked really well but as just rubbing salt over chopped cabbage and cramming into a jar you can't go far wrong with that. I tried to make sour dough which I have made before but the recipe from this book resulted in a really wet dough. I had to add a lot more flour to get it to the right consistency. I quite like the sour dough pancakes and tried the sour dough crumpets but they didn't cook in the middle. Tried the thermos flask yoghurt. Succeeded in making cheese but not a very good yogurt. I even watched the river cottage you tube video on making radiator yogurt. Their yoghurt ends up lovely and thick but mine is more of a yoghurt drink. Trying the ginger beer at the moment but so far the starter culture did not "snap crackle or pop". So not feeling very hopeful. Overall I am a little disappointed but it has inspired me to look online for other recipes.
13 people found this helpful
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