Kimchi, miso, kombucha, cheong - pickling is BIG news and this book, written by London-based chef, content creator and food writer Kenji Morimoto, is a beautifully crafted guide to food fermentation.
In the first section of the book Kenji shows how to prepare easy kimchi, quick pickles, miso, kombucha and much more. Then he shares over 70 mouth-watering (and gut benefitting) recipes for cooking with home-made ferments (or shop bought varieties).
So if miso hummus, kombucha cookies, chicken kimchi masala and kimchi and feta spanakopita got you drooling - this might be the perfect book for you.
Size: 247 x 179mm (hardback)
Pages: 272
Publisher: Pan Macmillan
