‘Kenji is a fermenting guru, and this book is a masterclass in fermentation.’ Tim Spector
Pickles and ferments bring so much flavour and variety to meals and are easy to make but can seem unachievable to many. Discover how simple it is to make flavourful, healthy ferments and use them in delicious, vibrant recipes with third culture cook and fermenting expert Kenji Morimoto.
In this special workshop you will learn to make corner shop kimchi and then go on to cook chicken or tofu masala. Kenji will expertly guide you throughout the process and demonstrate just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results from his much-anticipated cookbook Ferment.
