| Author/Contributor(s): | Morimoto, Kenji |
| Publisher: | One Boat |
| Date: | 07/13/2027 |
| Binding: | Hardcover |
| Condition: | NEW |
'"Trust the process" and "trust your gut" are two key principles for fermentation, according to Kenji Morimoto. I would add another: Trust Kenji! I have seen him in action: the attention he gives his ferments, his watchful eye and the creative application in all kinds of delicious things. He is just brilliant at his craft.' Yotam Ottolenghi
A game-changing cookbook for making and cooking favourite everyday ferments.
It is simpler than ever to make the five most popular ferments: sauerkraut, kimchi, miso, pickles yoghurt.
These are the easiest methods and easiest ferments for everyday cooking. The book shows how to make them, how to level them up, and how to make standout, flavour-packed meals that showcase their flavours.
Fermented foods are becoming more and more popular for their bold flavour and impact on our health, but making them can feel out of reach. Fermenting expert and chef Kenji Morimoto (@kenjcooks) shows just how easy it is to prepare them with basic ingredients and equipment.
From Green Kimchi Lasagne to Rhubarb Miso BBQ Chicken Wings and from Trout Kebabs with Quick Pineapple Pickle to Sauerkraut Brownies and Miso Popcorn – this is creative, flavour-forward food you'll make on repeat.