FERMENT provides everything you need to know 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.

Recent research encourages us to eat thirty plants a week to help our microbiome thrive. Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as a healthy choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet, or Pickled Rhubarb Pound Cake, this is flavour-forward food that you won't have seen before.

Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need. Part two introduces more than seventy exciting recipes to make with them, or if you prefer you can prepare them with your favourite shop-bought varieties instead.

Packed with mouthwatering starters, main meals, desserts and drinks, FERMENT is a stylish and practical cookbook that simplifies an ancient technique.