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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 don’t 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 preservation—plus recipes for incorporating homemade (or store-bought, if that’s more your speed) ferments and pickles into everyday meals, snacks, and even cocktail hour.
If you’ve 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, Ferment sets 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 actually use your homemade ferments—no more mystery jars languishing at the back of the fridge for months.
Whether you’re 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.
“This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today.”—Tim Spector, author of Spoon-Fed and founder of the nutrition app ZOE
“Kenji demystifies fermentation, so now you too can make fermenting as instinctive as reaching for salt. This book is an open-hearted collection of stories, practical tips and excellent recipes.”—Ottolenghi Test Kitchen
“Ferment is a gentle, open invitation to discover fermentation with Kenji. In fact, reading this book is like spending time with him in the kitchen while he shares stories and knowledge. It is a fresh, creative, generous offering of techniques and enchanting recipes to inspire both practiced and novice cooks and fermenters.”—Kirsten K. Shockey, author of Fermented Vegetables
“For two decades now I’ve worked with fermented foods as a chef, educator, and researcher. I’ve seen, smelled, and tasted some fantastically funky foods in my day; when I say that Ferment is one of the funkiest and freshest guides to fermentation I’ve come across, I mean it. Get ready to bask in the delicious benefits of microbes with Kenji as your guide.”—Jeremy Umansky, coauthor of Koji Alchemy
“I know I'm in safe hands with Kenji's fermentation wisdom and approachable yet exciting recipes—I can't wait to get stuck in.”—Leyla Kazim, travel and food writer
