Discover how easy—and delicious—it can be to bring flavour-packed, gut-healthy ferments into your everyday cooking with Ferment, the inspiring new cookbook from third-culture cook and fermentation expert Kenji Morimoto.
Pickles and ferments are packed with flavour and beneficial for gut health, yet many people find the idea of making them at home intimidating. Kenji Morimoto demystifies the process, showing how simple it is to create your own miso, kimchi, sauerkraut, kombucha, quick pickles, and more. With easy-to-follow instructions and imaginative ways to use these staples, Ferment is your gateway to vibrant, health-conscious meals that are as exciting to eat as they are good for you.
Backed by recent research encouraging the consumption of up to 30 different plants each week to support a thriving microbiome, Kenji’s inventive recipes make it a joy to add variety to your plate. Ferment is divided into two parts: Part One introduces foundational ferments and pickles; Part Two delivers over 70 inspired recipes that showcase how to cook with them.
From Kimchi Bhajis with Miso Coriander Chutney to One-Pot Citrus Miso Salmon with Edamame Rice, Kombucha Sorbet, and even Pickled Rhubarb Pound Cake, these are dishes full of character, colour, and creativity. Whether you're a fermentation novice or an experienced pickler, Ferment is your essential companion to bold, nourishing cooking.