FERMENT – Simple ferments and pickles, and how to eat them / Kenji Morimoto

Forlaget skriver:

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 Crudités 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

"This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter." – Customer Review

"Kenji is a fermenting guru." – Tim Spector

Sideantal: 272
Sprog: Engelsk
Udgivet: 2025
Type: Hardback