The Fermentation Kitchen

by Sam Cooper

From kimchi to miso, kombucha to ginger beer, The Fermenter’s Companion introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in form and flavour.

Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavour to dishes, boost gut health, and give perishable produce a new lease of life.

Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavour, texture and aroma alongside recipe ideas serving as inspiration.

Genres: Cookbooks, Cooking, Food

Hardcover

Published November 7, 2024

About the author

Sam Cooper trained as a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. Since then, his fascination with seasonal and homegrown produce has grown along with his Instagram following. @chef.sam.black has amassed 562K followers – he posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and published his first book The Nature of Food in 2022. He is also a photographer and illustrator.

Reviews

[Jackie Paustian · Rating 4 out of 5]

The visuals and science were extremely helpful and interesting! I found this book fascinating. Having made kombucha myself many times, I found the directions for that and similar ferments hard to follow and would unfortunately not recommend these techniques to others.

[Emily · Rating 5 out of 5]

Love this book, no longer need to screenshot and save all his videos. All recipes are very doable for a novice. I hope Mr. Cooper continues to create recipes.