Fermentation (River Cottage Handbook No.18) by Rachel de Thample

  • Classic sauerkraut (page 35)

    from Fermentation (River Cottage Handbook No.18) Fermentation (River Cottage Handbook No.18) by Rachel de Thample

    • Categories: Chutneys, pickles & relishes; Fermenting; Cooking ahead; German; Vegetarian; Vegan
    • Ingredients: cabbage; caraway seeds
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Notes about Recipes in this book

  • Sourdough flatbreads

    • eliza on May 28, 2024

      These were very easy to make and cook. I think they need more salt; I made a half recipe and it wasn't enough so I will try more than a pinch next time. Delicious. I used rye starter instead of white and they worked well. Edited to add: second try I added about 1/2 teaspoon of salt per half recipe which seemed about right. These flatbreads have become a staple. Latest version: milled barley flour for half the flour. Worked well.

  • Sourdough pancakes

    • eliza on May 28, 2024

      I made a much smaller amount using about 1/2 cup starter, an egg, and about 1/4 of the remaining ingredients. I also added a tablespoon of oil to the mix. These were very good, mild tasting and barely sweet with a hint of cinnamon. Very easy to make and a great way to use discard if you have it. Made 12 small pancakes. Will def repeat this one.

  • Sticky ginger rye loaf

    • eliza on March 19, 2026

      Sadly, this loaf was a fail for me. I’ve been making sourdoughs all my life, so I’m not sure why. I made a 1/2 recipe to try it out, and I cultured a rye levain that was very active before attempting it. Having mixed the dough and left it to rise for 8 hrs, it hadn’t moved at all so I let it go overnight. It did rise a bit, so I baked at the required temp. After 45 min it was not done so I continued, baking it for a total of 60 minutes. After cooling, the loaf was very raw inside. I’m currently wondering if this recipe has been adequately tested. I can’t imagine the full loaf actually baking in 45 minutes. I will attempt to cut the loaf into slices to toast in order to salvage the good ingredients I put in. Obviously I won’t be making this again.

  • Buckwheat galettes

    • eliza on May 28, 2024

      These didn't work well for me and made a mess of my crepe pan! I had a feeling they were going to stick and I was right. I added a few teaspoons olive oil and 1 egg to the batter and thinned it down and then they worked. I made only 1/2 the recipe. If I make again I will use these modifications; taste was very similar to my usual buckwheat galette recipe so I will probably go back to them.

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  • ISBN 10 1408873540
  • ISBN 13 9781408873540
  • Published Dec 01 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Bloomsbury

Publishers Text

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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