Ferment: Simple Ferments and Pickles, and How to Eat Them by Kenji Morimoto
English | 2025 | Food & Cooking
Fermenting expert Kenji Morimoto shows how to make delicious, health-boosting ferments and use them to stunning effect in your everyday cooking.
FERMENT gives you all that’s needed 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 to thrive. Thanks to Kenji’s incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest 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.
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