KENJI MORIMOTO

Ferment' by Kenji Morimoto

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'Ferment' gives you all that’s needed to start on the adventure of fermented foods – whether you want to make simple pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ferments.

Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results.

ABOUT THE MAKER

Kenji Morimoto is a London-based food writer and content creator. A fourth-generation Japanese American, his roots in food run deep—shaped by childhood memories of making tsukemono at family gatherings, guided by elders preserving flavours of home.

Since 2020, Kenji has explored fermentation as both craft and cultural connection. Kenji collaborates with Ottolenghi Test Kitchen and in 2023, he was named a finalist for the BBC Food & Farming Digital Creator of the Year. Buy his new book 'Ferments' on DELLI now.

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INGREDIENTS

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