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FERMENT

Kenji Morimoto
€27.50
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A01=Kenji Morimoto
asian cooking
Author_Kenji Morimoto
Category=WBH
Category=WBW
channel 4
easy cooking
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eq_food-drink
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eq_nobargain
eq_non-fiction
fermentation
fermenting
gut health
healthy recipes
kimchi
kombucha
microbes
miso
pickles
pickling
preserving
probiotic
quick cooking
Tim Spector
what not to eat

Product details

  • ISBN 9781035053742
  • Weight: 952g
  • Dimensions: 179 x 245mm
  • Publication Date: 24 Apr 2025
  • Publisher: Pan Macmillan
  • Publication City/Country: GB
  • Product Form: Hardback
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Description

'Kenji is a fermenting guru' – Tim Spector

'An open-hearted collection of stories, practical tips and excellent recipes' – Ottolenghi Test Kitchen

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 Crudités 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.

'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' – Customer Review
About Kenji Morimoto
Kenji Morimoto, author of FERMENT is a content creator and food writer based in London. As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own. Since then, he's cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi and collaborates with Ottolenghi Test Kitchen and Zoe. He has been published in Waitrose Food magazine and Delicious magazine, and spoken on panels at the British Library on themes of community, food and immigrant narratives. In 2023 he was a finalist for the BBC Food & Farming Digital Creator of the Year Award.

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