Description

‘This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter’ – Customer Review

‘Kenji is a fermenting guru’ – TIM SPECTOR

Eating fermented foods is great for our health, helping our gut’s microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge.

Kenji, master fermenter and third-culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments.

Kenji tells you all need to know to start your fermented adventure – including step-by-step images and clear instructions, encouragement and trouble-shooting advice.

Whether you wish to pickle yourself or prefer to use your favourite shop-bought ferments, Kenji also shows just how simple it is to include kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results.

Discover flavour-forward recipes that you won’t have seen before, including:
Fermented Crudites and Quick Pickled Red Onions
Kimchi Bhajis served with Miso Coriander Chutney
One Pot Citrus Miso Salmon and Edamame Rice
Miso Butter Corn Ribs
Leftover (Roast) Chicken Miso Noodle Soup
Kombucha Sorbet
Pickled Fruit Tart with Goat’s Cheese
Pickled Rhubarb Pound Cake

FERMENT is a stylish and practical cookery book that simplifies an ancient technique.

‘An open-hearted collection of stories, practical tips and excellent recipes’ – OTTOLENGHI TEST KITCHEN

Publisher Review

This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today. — Tim Spector Kenji demystifies fermentation, so now you too can make fermenting as instinctive as reaching for salt. This book is an open-hearted collection of stories, practical tips and excellent recipes — Ottolenghi Test Kitchen I know I’m in safe hands with Kenji’s fermentation wisdom and approachable yet exciting recipes – I can’t wait to get stuck in. — Leyla Kazim