'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' - Customer Review
'Kenji is a fermenting guru' - TIM SPECTOR
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 Crudites 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.
'An open-hearted collection of stories, practical tips and excellent recipes' - OTTOLENGHI TEST KITCHEN
Rezensionen / Stimmen
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 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 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
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Interest Age: From 18 years
Maße
Höhe: 244 mm
Breite: 175 mm
Dicke: 26 mm
Gewicht
ISBN-13
978-1-0350-5374-2 (9781035053742)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Kenji Morimoto 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.
