FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them, Kenji Morimoto

FERMENT gives you all that’s needed to start on the adventure of fermented foods – whether you want to make simple pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ferments.

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