Ferment | 0:e upplagan

"Kenji is a fermenting guru and this book is a masterclass in fermentation." Tim Spector

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

Ferment gives you all that's needed to start on the adventure of fermented foods - whether you want to make your own from scratch or discover new ways to cook with shop-bought versions.

Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem unachievable for many. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results.

Fermentation is a topic that crosses over with health, with recent research encouraging us to eat thirty plants a week to help the 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 mouthwatering, flavour-forward food that you won't have seen before.

Ferment will help everyone feel ready to start pickling, fermenting and preserving. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and simple guidance you need. Part two introduces more than 70 innovative recipes to make with them, although shop-bought varieties can easily be substituted.

Packed with step-by-step guidance and mouthwatering starters, main meals, desserts and drinks, Ferment is a stylish and practical cookery book that simplifies an ancient technique.