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

Synopsis

FERMENT makes the ancient practice of fermentation approachable, practical, and delicious. Drawing on his Japanese American heritage and years of experience teaching fermentation, Kenji Morimoto shows how to make everything from kimchi, sauerkraut, kombucha, and miso to quick pickles, then use them in more than seventy vibrant recipes for everyday cooking.

Combining clear step-by-step techniques with inventive, flavour-forward dishes, this is both a practical guide and a modern cookbook. Whether you're making your first ferment or looking to expand your repertoire, FERMENT offers the confidence to bring homemade fermented foods into your kitchen with ease.

About the Author

Kenji Morimoto is a London-based food writer, recipe developer, and fermentation teacher. A fourth-generation Japanese American, his work explores the connections between food, culture, and community. Through his workshops, writing, and the popular @kenjcooks platform, he has helped make fermentation accessible to home cooks of all experience levels.

Publisher
One Boat

Publication Date
July 29, 2025

Format
Hardcover

Pages
272

Subjects
Cookbooks · Fermentation · Pickling · Japanese Cooking · Food & Drink

ISBN
9781035053742