Ferment

“Finalist for the Fortnum & Mason Rising Creator of the Year award “This book is a beautifully crafted and illustrated guide to the subtle arts of preserving food that will make us all feel ready to start fermenting today.” – Tim Spector, author of Spoon-Fed and founder of the nutrition app ZOE“Kenji demystifies fermentation, so now you too can make fermenting as instinctive as reaching for salt. This book is an open-hearted collection of stories, practical tips and excellent recipes.” – Ottolenghi Test Kitchen“Ferment is a gentle, open invitation to discover fermentation with Kenji. In fact, reading this book is like spending time with him in the kitchen while he shares stories and knowledge. It is a fresh, creative, generous offering of techniques and enchanting recipes to inspire both practiced and novice cooks and fermenters.” – Kirsten K. Shockey, author of Fermented Vegetables“For two decades now I’ve worked with fermented foods as a chef, educator, and researcher. I’ve seen, smelled, and tasted some fantastically funky foods in my day; when I say that Ferment is one of the funkiest and freshest guides to fermentation I’ve come across, I mean it. Get ready to bask in the delicious benefits of microbes with Kenji as your guide.” – Jeremy Umansky, coauthor of Koji Alchemy“I know I’m in safe hands with Kenji’s fermentation wisdom and approachable yet exciting recipes—I can’t wait to get stuck in.” – Leyla Kazim, travel and food writer

Kenji Morimoto is a fourth-generation Japanese American currently based in London. Food is an essential part of his cultural identity; as a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, and as an adult his passion for exploring global fermentation traditions has only grown. During the pandemic, he started his Instagram @kenjcooks to document his interest in fermentation and connect the dots between diasporic food traditions and his own. Since then, he’s cooked in fermentation-focused kitchens in Poland, run fermentation-based supper clubs, led workshops on koji and kimchi, partnered with companies such as MOB, Tasty UK, and Sous Chef, and worked with the Ottolenghi Test Kitchen as a guest chef. He was a finalist for the 2023 BBC Food and Farming Digital Creator of the Year Award.