FERMENT is a stylish, accessible cookbook that demystifies one of the world’s oldest culinary traditions. Eating fermented foods is not only delicious but supports a thriving gut microbiome — and this book shows just how easy it is to bring more ferments into everyday cooking.

Led by Kenji, master fermenter and third-culture cook, this guide teaches you how to make simple pickles, prepare miso from scratch, and confidently cook with your favourite shop-bought ferments. Clear instructions, step-by-step images, and helpful troubleshooting remove the intimidation often associated with fermentation, making it friendly for beginners and inspiring for experienced cooks.

Whether you want to ferment at home or simply learn how to use kimchi, sauerkraut, miso, kombucha, or quick pickles in your meals, FERMENT offers gut-healthy, flavour-packed recipes you won’t find anywhere else.

Featured recipes include:

• Fermented Crudités & Quick Pickled Red Onions

• Kimchi Bhajis with Miso–Coriander Chutney

• One-Pot Citrus Miso Salmon with Edamame Rice

• Miso Butter Corn Ribs

• Leftover Roast Chicken Miso Noodle Soup

• Kombucha Sorbet

• Pickled Fruit Tart with Goat’s Cheese

• Pickled Rhubarb Pound Cake

From everyday sides to inventive desserts, FERMENT simplifies the art of preserving and elevating vegetables, fruits, and pantry staples — all while supporting better health.

Perfect for home cooks, gut-health enthusiasts, fermentation beginners, and anyone curious about flavour-forward cooking.