Ferment: A Cookbook. Simple ferments and pickles, and how to eat them. - Kenji Morimoto integrated

integrated

Originally published in 2003

eye-opening journey through the iconic outfits worn by artists

bringing together twelve years of assemblages

Ferment: A Cookbook. Simple ferments and pickles, and how to eat them. - Kenji Morimoto integratedEating fermented foods is great for our health, helping our guts microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge. Kenji, master fermenter and third culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour packed recipes to cook with shop bought ferments. Kenji tells