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

<p><b>''Kenji is a fermenting guru'' – Tim Spector<br><br>''An open-hearted collection of stories, practical tips and excellent recipes'' – Ottolenghi Test Kitchen</b><br><br>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.<br><br>Kenji, master fermenter and third-culture cook, shows you how <b>easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments.</b><br><br>Kenji tells you all need to know to start your fermented adventure – including <b>step-by-step images </b>and<b> clear instructions</b>, encouragement and trouble-shooting advice.<br><br>Whether you wish to pickle yourself or prefer to use your favourite <b>shop-bought ferments</b>, Kenji also shows just how simple it is to include kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your <b>everyday cooking with delicious, gut-healthy results.</b><br><br>Discover <b>flavour-forward recipes that you won’t have seen before</b>, includin<br><br>Fermented Crudités and Quick Pickled Red Onions</p><p>Kimchi Bhajis served with Miso Coriander Chutney<br>One Pot Citrus Miso Salmon and Edamame Rice<br>Miso Butter Corn Ribs<br>Leftover (Roast) Chicken Miso Noodle Soup<br>Kombucha Sorbet<br>Pickled Fruit Tart with Goat’s Cheese<br>Pickled Rhubarb Pound Cake<br><br><i>FERMENT</i> is a stylish and practical cookery book that simplifies an ancient technique.<br><br><b>''This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter'' – Customer Review</b><br></p>