FERMENT (HB)

Pickles and ferments bring flavour and variety to meals, but they can seem daunting to make. Third culture cook and fermenting expert Kenji Morimoto shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking to get delicious (and gut-healthy) results. Following step-by-step guidance and trouble-shooting advice on making ferments and pickles, the book provides over 70 recipes, such as Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet, and Pickled Rhubarb Pound Cake.