FERMENT is a primer on fermented foods—from simple pickles, miso from scratch, and even recipes to cook with store-bought ferments. All are welcome.

Third-culture cook and fermenting expert Kenji Morimoto shows how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, quick pickles and more into everyday cooking with delicious, gut-healthy benefits.

A sample of what’s inside: Kimchi Bhajis with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet, and Pickled Rhubarb Pound Cake.

Part one shows how to make ferments and pickles, with trouble-shooting advice and step-by-step guidance. Part two introduces more than seventy recipes to make with them.

Includes starters, mains, desserts and drinks, FERMENT is a stylish and practical cookbook that simplifies an ancient technique.

Details
Hardcover / 272 pages
Published 24 June 2025