By W. W. Norton
Ferment: Simple Recipes From My Multicultural Kitchen
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Why we carry this
Ferment: Simple Recipes From My Multicultural Kitchen by Kenji Morimoto Ferment gives you all that’s needed to start your fermented foods adventure—whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments. Pickles and ferments bring so much flavor and variety to meals, and they’re much easier to make than they seem. 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 to thrive.
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