1 / 7A Year of Fermentation: A Seasonal Guide to the Art & Science of Fermentation
Science: A Year of Fermentation is a seasonal guide to matching ingredients and fermentation methods across the year. It covers recipes including kombucha, apple cider vinegar, sourdough, miso and sauerkraut, with step-by-step instructions, illustrations and photographs.
At a glance
- Organizes fermentation around seasonal ingredients and shifting microseasons.
- Includes recipes for kombucha, apple cider vinegar, sourdough, miso and sauerkraut.
- The listing describes step-by-step instructions with illustrations and photographs.
Reference price: $48.99
Price checked: Nov 13, 2026
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Pros and cons
Pros
- Connects seasonal ingredients with fermentation techniques, making it relevant to readers who forage, grow or cook with what is in season.
- Covers several different ferment styles, from drinks and condiments to sourdough and vegetables.
Technical specifications
7 specifications| Publisher | DK |
|---|---|
| Publication date | Sept. 1 2026 |
| Language | English |
| Print length | 224 pages |
| ISBN-13 | 979-8217139552 |
| Weight listed | 669 g |
|---|---|
| Dimensions | 17.86 x 2.36 x 22.45 cm |
Who is it for?
A good fit for
- Home cooks interested in planning fermentation projects around seasonal ingredients.
- Readers looking for a range of fermentation recipes alongside step-by-step guidance and visuals.
Less suited to
- Readers seeking a narrowly focused book on one fermentation method rather than a seasonal overview.
Customer reviews on Amazon
- 5 stars
81% 81% - 4 stars
8% 8% - 3 stars
5% 5% - 2 stars
4% 4% - 1 star
2% 2%
Customer feedback describes the book as a useful fermentation resource, with content praised and recipes said to range from easy to moderately challenging. That reported ease may suit readers building confidence across several types of ferments, while those wanting only simple recipes should note the reported range. Aggregate ratings are generally favourable, but do not establish that every recipe or method will suit every reader.
Positive themes
- Customers describe the content as a strong resource on fermentation.
- The feedback reports that recipes are easy to follow.
Mixed feedback
- Reported recipe difficulty ranges from simple to moderately challenging.
Frequently asked questions
What kinds of ferments does the book cover?
The listing names kombucha, apple cider vinegar, sourdough, miso and sauerkraut among its seasonal recipes.
How is the book organized?
It explores changing microseasons and links ingredients with fermentation techniques, rather than treating the year as only four fixed seasons.
Does it include visual guidance?
The listing describes step-by-step instructions, illustrations and photographs.
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