Kenji Morimoto

FERMENT (eBook, ePUB)

A Cookbook. Simple ferments and pickles, and how to eat them

• Format: ePub

Produktbeschreibung

'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

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Produktdetails

• Verlag: Pan Macmillan
• Seitenzahl: 272
• Altersempfehlung: ab 18 Jahre
• Erscheinungstermin: 24. April 2025
• Englisch
• ISBN-13: 9781035053759
• Artikelnr.: 72253815

Autorenporträt

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.