The Seasonal Fermentation Cookbook: 50 Small-Batch Recipes to Ferment Your Way Through the Year Krauts, Kimchi, Pickles, Hot Sauces and Gut-Friendly Staples Ferment what’s fresh

Ferment what’s fresh, every month of the year: one jar, one season, one simple method. Most fermentation books hand you a pile of recipes and leave you guessing why your summer pickles went soft and your winter kraut never got sour. This book is built around the calendar. Each season brings its own produce and its own kitchen temperature, and this book shows you how to work with both. Written for complete beginners and curious home cooks, The Seasonal Fermentation Cookbook teaches the one technique behind almost every ferment: weighing your salt as a percentage. Then it walks you through spring, summer, autumn and winter with 50 small-batch recipes, each photographed in full colour on its own page. Inside you’ll find: 50 tested recipes: sauerkraut, napa cabbage kimchi, half-sour pickles, green jalapeño hot sauce, ginger beer, beet kvass, preserved lemons, yogurt, kefir and sweet white miso A month-by-month calendar of what to ferment and when Clear safety rules: kahm yeast vs mold, pH, and when to throw a batch out Brine and salt charts so you never measure salt with a spoon again A troubleshooting guide for soft, slimy, flat or over-sour ferments 55 answers to real beginner questions, plus batch records and journal pages No special equipment, no starter kits, no guesswork. Just a jar, some salt and whatever is in season. Scroll up and start your first jar this week.