simple ferments and pickles, and how to eat them by Kenji Morimoto

'a beautifully crafted guide that will make us all feel ready to start fermenting' Tim Spector

Anyone can make ferments and pickles and cook delicious, healthy meals.

Fermenting expert and cook Kenji Morimoto shows how to prepare easy kimchi, quick pickles, miso, kombucha and more. Then he shares over 70 exciting recipes for cooking with homemade ferments or shop bought varieties. From One-Pot Citrus Miso Salmon to Pickled Rhubarb Pound Cake, this is flavour forward food that you won't have seen before.