Author: Morimoto, Kenji

Health & wholefood cookery

Published on 24 April 2025 by PAN MACMILLAN (One Boat) in the United Kingdom.

Hardback | 272 pages
247 x 179 x 27 | 948g

'This book is fantastic. Super clear explanations and plenty of

options for the beginner fermenter' – Customer Review'Kenji is a fermenting guru' – TIM SPECTOREating 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 Crudités and Quick Pickled Red OnionsKimchi Bhajis served with Miso Coriander ChutneyOne Pot Citrus Miso Salmon and Edamame RiceMiso Butter Corn RibsLeftover (Roast) Chicken Miso Noodle SoupKombucha Sorbet Pickled Fruit Tart with Goat’s CheesePickled Rhubarb Pound CakeFERMENT 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