Ferment

An accessible introduction to the world of fermentation, with inventive, gut-friendly recipes inspired by global food traditions.

For far too long, fermentation has been the preserve of the ultra-foodie. But these techniques dont need to be complicated or require lots of hard-to-source ingredients. Drawing on his multicultural background and passion for all things fermentation, Kenji Morimoto has created a clear, confident, accessible, and joyful guide to home preservationplus recipes for incorporating homemade (or store-bought, if thats more your speed) ferments and pickles into everyday meals, snacks, and even cocktail hour.

If youve been wary of fermentation until now, never fear. From straightforward Fermentation 101 and Pickling 101 overviews to help you learn the basics, to FAQs and troubleshooting tips,Fermentsets you on a solid foundation before setting you free to experiment. Next, Morimoto shares recipes for his favorite ferments, including many inspired by his heritage and given modern, multicultural twists, like Fennel and Turmeric Kimchi, miso five ways, Koji Chimichurri Paste, cheong (a Korean fermented fruit syrup), and a plethora of kombuchas. Finally, fifty flavorful and gut-friendly recipes for everything from Kimchi and Feta Spanakopita to Rhubarb Cheong Pavlova will help you actuallyuseyour homemade fermentsno more mystery jars languishing at the back of the fridge for months!

Whether youre just dipping your toes into fermenting, looking for inspiring ideas to take your standard kombucha recipe to the next level, or simply trying to work more natural probiotic powerhouses into your diet, this book is for you.