Cover of The Fermentation Year

The Fermentation Year

The Fermentation Year

By: Rachel de Thample
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Dive into the world of fermentation through seasonal recipes, global traditions and tips on how you can use this ancient method of preserving food to boost your health. Hosted by award-winning author and fermentation expert Rachel de Thample who will be speaking with guests from around the world who love to ferment, including chefs, scientists, gut health experts, gardeners and ecologists, and designers using fermentation in unique ways.

The Fermentation Year delves beyond the pages of Rachel’s books with delicious ferments you can easily make at home to improve gut health and overall wellbeing.

2026 Rachel de Thample Art Cooking Food & Wine Hygiene & Healthy Living
Episodes
  • Mushrooms & Microbes | Flavour Fred on fermenting fungi

    Mushrooms & Microbes | Flavour Fred on fermenting fungi
    2 Oct 2026

    George Fredenham (aka 'Flavour Fred') came into my life at a book launch where he was manning the drinks bar, with queues of people desperate to try his funky fermented concoctions. His green fig kombucha won me over but now it's mushroom season and i'm keen to get his secrets for finding and fermenting wild mushrooms. We also dive deep into why wild foods are beneficial for our microbiome.
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    45 min
  • Kombucha | Inside the UK's only kombucha microbrewery

    Kombucha | Inside the UK's only kombucha microbrewery
    10 Sep 2026

    Livia Palmiero runs the UK's only kombucha microbrewery on a site where her Italian parents ran a bakery in the 80s (she started working there when she was just 5 years old). Now she's a pioneer in the fermenting world and she's brewing kombucha in a totally unique, zero waste, nutrient-focussed way (using nettles in every brew and using spent tea leaves to grow mushrooms for her cafe).

    She's also very much led by the season with new kombucha flavours throughout the year. I tried her basil and watermelon kombucha in the summer, as well as her wild flower blend. Livia is truly fascinating and I'm collaborating with her on a new project. Listen in to find out more.
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    44 min
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