Ferment : Everyday ferments and pickles, and how to eat them

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.

Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need. Part two introduces more than seventy exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead.

Packed with mouthwatering starters, main meals, desserts and drinks, FERMENT is a stylish and practical cookbook that simplifies an ancient technique.