'This book is fantastic. Super clear explanations and plenty of options for the beginner
fermenter' - Customer Review 'Kenji is a fermenting guru' - TIM SPECTOR 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. 'An open-hearted collection of stories practical tips and
excellent recipes' - OTTOLENGHI TEST KITCHEN
