A clear, confident, and joyful guide to making—and cooking with—miso, kimchi, quick pickles, kombucha, and more. This collection features stories, practical tips, and excellent recipes, making it the perfect starting point for your fermented foods adventure. Whether you want to create simple pickles, explore lactofermentation, or discover flavorful meals using homemade or store-bought ferments, this guide simplifies the process. Fermented foods like pickles and kimchi add flavor and variety to meals and are easier to make than you might think. Fermenting expert Kenji Morimoto demonstrates how to incorporate homemade kimchi, sauerkraut, kombucha, and more into everyday cooking with delicious, gut-healthy results. Recent research suggests consuming thirty plants weekly for a thriving microbiome, and Kenji’s globally inspired recipes make this enjoyable and healthy. From Kimchi Onion Bhajis with Cilantro and Mint Miso Chutney to Kombucha Sorbet, the recipes are flavor-forward and innovative. The first part covers making your own ferments and pickles with troubleshooting advice and step-by-step guidance, while the second part introduces easy appetizers, dinners, desserts, and cocktails to enjoy with your creations or store-bought alternatives. This stylish and practical cookbook will help you bring the ancient technique of fermentation into your kitchen.
