FERMENT provides everything you need to know to start on the adventure of fermented foods—whether you want to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments.
Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results.
Recent research encourages us to eat thirty plants a week to help our microbiome thrive. Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as a healthy choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet, or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before.
