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Ferment: Simple Recipes from My Multicultural Kitchen
A clear, confident, and joyful guide to making—and cooking with—miso, kimchi, quick pickles, kombucha, and more.
“An open-hearted collection of stories, practical tips, and excellent recipes.”—Ottolenghi Test Kitchen
Ferment gives you all that’s needed to start your fermented foods adventure—whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments.
Pickles and ferments bring so much flavor and variety to meals, and they’re much easier to make than they seem. 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.
Recent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji’s inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven’t seen before.
Part one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji’s unique think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.)
Ferment is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen.
“An open-hearted collection of stories, practical tips, and excellent recipes.”—Ottolenghi Test Kitchen
Ferment gives you all that’s needed to start your fermented foods adventure—whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments.
Pickles and ferments bring so much flavor and variety to meals, and they’re much easier to make than they seem. 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.
Recent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji’s inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven’t seen before.
Part one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji’s unique think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.)
Ferment is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen.
273 pages, Kindle Edition
Published September 2, 2025
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Displaying 1 - 10 of 10 reviews
March 30, 2025
Wow! So in my other life I admin a fermentation group that is very science led due to my background in the subject. I get asked for fermentation book recommendations all the time particularly from beginners and I have such a hard time doing so because so many very popular titles have plain bad information in them as they don’t come from a place of science. When working with microbes the “art” should be in your flavor combos and how you create with them and NOT in your process.
Well this book is pure gold! I give Kenji all the kudos for sticking to proper practices for home fermentation to get the best and safest outcome. This book not only gives you all the information you need, it also has unique recipes written in weight in both Metric and US Standard measurements but also how to use those ferments in tasty recipes. I have already started several of the recipes today and can already imagine how food they will taste.
I am thankful to have gotten a complimentary eARC from the Experiment Publishing through NetGalley to read which gave me the opportunity to voluntarily leave a review.
Thank you for finally having a book I can recommend with confidence.
My rating system since GoodReads doesn’t have partial stars
⭐️ Hated it
⭐️⭐️ Had a lot of trouble, prose issues, really not my cup of tea (potentially DNF’d or thought about it)
⭐️⭐️⭐️ Meh, it was an ok read but nothing special
⭐️⭐️⭐️⭐️ Really enjoyed it! Would recommend to others
⭐️⭐️⭐️⭐️⭐️ Outstanding! Will circle back and read again
Well this book is pure gold! I give Kenji all the kudos for sticking to proper practices for home fermentation to get the best and safest outcome. This book not only gives you all the information you need, it also has unique recipes written in weight in both Metric and US Standard measurements but also how to use those ferments in tasty recipes. I have already started several of the recipes today and can already imagine how food they will taste.
I am thankful to have gotten a complimentary eARC from the Experiment Publishing through NetGalley to read which gave me the opportunity to voluntarily leave a review.
Thank you for finally having a book I can recommend with confidence.
My rating system since GoodReads doesn’t have partial stars
⭐️ Hated it
⭐️⭐️ Had a lot of trouble, prose issues, really not my cup of tea (potentially DNF’d or thought about it)
⭐️⭐️⭐️ Meh, it was an ok read but nothing special
⭐️⭐️⭐️⭐️ Really enjoyed it! Would recommend to others
⭐️⭐️⭐️⭐️⭐️ Outstanding! Will circle back and read again
April 26, 2025
This is a gorgeous cook book - I love how Kenji explains pickling and fermenting in such a simple and straightforward way. It’s really demystified the process for me - with simple and memorable mantras like “everything’s fine below the brine”. I also love the recipes in the back of the book that show how fermented foods can be used in delicious everyday meals.
November 6, 2025
'Ferment: Simple Recipes from My Multicultural Kitchen' written by Kenji Morimoto
Just ordered this book after watching an interview with him and Hannah (from Kombucha Kitchen) on YouTube.
Morimoto came across as knowledgeable and friendly and I love doing fermented foods (ie, Kombucha, Water Kefir, Asian Quick Pickles, etc) so am excited to get his "cookbook"!
Can it be called a cookbook if you're not actually cooking? Is fermenting things considered cooking? In my opinion... yes to both!
I was lucky to grow up in a family where everyone cooked, the men & the women; we made tons of pickles, preserved foods (including meat, mostly venison), jams, etc, all year-round. As soon as each one of us kids could hold a spoon we were given a task to help with; it was great fun, albeit frustrating at times too!
I'm bringing this up just to point out that I have lots of experience in preserving foods, so can recognize fellow travelers on the path and have some understanding of what they are doing!
My point (yes, yes there is one) is that no matter the culture one is raised in there are always some kinds of pickles & fermented foods! (1,000-year old eggs anyone?) Whether you come from a family who home-made a lot of this stuff or from a family that had the local pizza place on speed-dial, YOU can learn how to make these super delish foods!
(Note: I'm also a big fan of Hannah (aka: Kombucha Mama from Kombucha Kamp; I got my SCOBYs, etc, from her); she did this interview with Kenji on YouTube, which is how I learned about his book, 'Ferment'.)
Can't hardly wait to get into this book and create more delicious and fun foods!
Go watch their interview for more info and great foodie connections!
Two thumbs up! 👍👍
(in advance; I can tell from listening to him talk, and book photos on Amazon) that the book will be fabulous!)
Just ordered this book after watching an interview with him and Hannah (from Kombucha Kitchen) on YouTube.
Morimoto came across as knowledgeable and friendly and I love doing fermented foods (ie, Kombucha, Water Kefir, Asian Quick Pickles, etc) so am excited to get his "cookbook"!
Can it be called a cookbook if you're not actually cooking? Is fermenting things considered cooking? In my opinion... yes to both!
I was lucky to grow up in a family where everyone cooked, the men & the women; we made tons of pickles, preserved foods (including meat, mostly venison), jams, etc, all year-round. As soon as each one of us kids could hold a spoon we were given a task to help with; it was great fun, albeit frustrating at times too!
I'm bringing this up just to point out that I have lots of experience in preserving foods, so can recognize fellow travelers on the path and have some understanding of what they are doing!
My point (yes, yes there is one) is that no matter the culture one is raised in there are always some kinds of pickles & fermented foods! (1,000-year old eggs anyone?) Whether you come from a family who home-made a lot of this stuff or from a family that had the local pizza place on speed-dial, YOU can learn how to make these super delish foods!
(Note: I'm also a big fan of Hannah (aka: Kombucha Mama from Kombucha Kamp; I got my SCOBYs, etc, from her); she did this interview with Kenji on YouTube, which is how I learned about his book, 'Ferment'.)
Can't hardly wait to get into this book and create more delicious and fun foods!
Go watch their interview for more info and great foodie connections!
Two thumbs up! 👍👍
(in advance; I can tell from listening to him talk, and book photos on Amazon) that the book will be fabulous!)
This entire review has been hidden because of spoilers.
September 23, 2025
While it's quite as comprehensive or in-depth as something like The Noma Guide to Fermentation or the works of Marcella Hazan, FERMENT is easy to pick up and does effectively teach the basics of food fermentation.
You will learn how microorganisms like yeast and Lactobacillus interacts with preserved foods, how to create ideal conditions for these probiotics, and steps to prevent the growth of unwanted mold. There are a good amount of recipes for pickles, sauerkraut, kimchi, kombucha and miso, but with a strong focus on teaching you the fundamentals for you to then go off an experiment on your own. The book is also super vegan/vegetarian friendly, with only a few recipes being non-vegan and even then there are always substitute suggestions.
Highly recommend this book for anyone interested in acquiring new flavours, food preservation and reducing food waste, as a starting point to learning new techniques and skills that will elevate your dishes to the next level!
You will learn how microorganisms like yeast and Lactobacillus interacts with preserved foods, how to create ideal conditions for these probiotics, and steps to prevent the growth of unwanted mold. There are a good amount of recipes for pickles, sauerkraut, kimchi, kombucha and miso, but with a strong focus on teaching you the fundamentals for you to then go off an experiment on your own. The book is also super vegan/vegetarian friendly, with only a few recipes being non-vegan and even then there are always substitute suggestions.
Highly recommend this book for anyone interested in acquiring new flavours, food preservation and reducing food waste, as a starting point to learning new techniques and skills that will elevate your dishes to the next level!
April 27, 2025
Thanks to NetGalley and The Experiment for the digital copy of this book; I am leaving this review voluntarily.
I'm always looking for different ways to preserve foods, and I only knew a little bit about fermenting. This book gives clear and concise instructions on the process. I feel less confused and more confident in trying some ferments.
The other thing I really liked about this book is the recipes for various foods using the ferments made. The color photography shows so many appetizing dishes, I can't wait to try some of these recipes.
I'm always looking for different ways to preserve foods, and I only knew a little bit about fermenting. This book gives clear and concise instructions on the process. I feel less confused and more confident in trying some ferments.
The other thing I really liked about this book is the recipes for various foods using the ferments made. The color photography shows so many appetizing dishes, I can't wait to try some of these recipes.
September 21, 2025
Bangers after bangers!!! It’s like the Noma Guide to Fermentation in terms of the level of knowledge, but everything is made achievable for the typical home cook! The Bread & Butter Courgette Pickles are a big winner!!! Gift this to your friends, your family, your enemies; this really is the fermentation book for everyone!!! I already know book no.2 is gonna go hard!!!
September 18, 2025
As an experienced fermenter, I'm really excited to try multiple recipes from this book. A Soviet-Korean version of carrot kimchi salad, a koji-chimichurri, and a beet miso are at the top of the list!
May 28, 2025
Fermentation books can be hit or miss—either too simplistic and safe, or so complex they feel like a lab manual written for people who casually keep a koji chamber in their basement. (Noma, I’m glaring at you.) Ferment by Kenji Morimoto manages to strike that rare balance: accessible without dumbing it down, detailed without being condescending, and with enough inspiration to make even a seasoned fermenter reach for a clean jar.
This book focuses primarily on small-batch lactofermentation—my personal sweet spot—but also dips a careful toe into koji, with just enough depth to intrigue without overwhelming. There’s even a section on pickling, which at first felt slightly out of place, but ultimately serves as a smart contrast. Morimoto doesn’t just tell you there’s a difference between pickling and fermentation—he shows it. That’s something a lot of books gloss over, and I respect the clarity.
Now, let’s talk criteria:
Photos:
Look, in a fermentation book, photos matter. Especially for beginners. People need to see the difference between harmless kahm yeast and mold that should send your jar straight to the compost. While Ferment includes a decent number of photos, I’d love to see more images of things going wrong. The whole “when in doubt, throw it out” line just doesn’t cut it for me without visual context. That said, most books fail this test, so I’m not holding it too harshly against this one.
Measurements:
This is where Morimoto wins serious points. He uses weight-based measurements throughout—because let’s be honest, anything else in fermentation is a guessing game you don’t want to play. He also lays out brine calculations and salt percentages in a way that actually makes sense. Beginner-friendly without being patronizing. Clear. Practical. Well done.
Recipe Quality:
The real test: how many recipes do I actually want to make? With Ferment—almost all of them. That doesn’t happen often. A few are too funky for my personal tastes, sure, but there were several that made me stop mid-page and say “I need to make that.” That immediate, gut-level yes is rare, and this book earned it.
Bonus Points:
The final section? Recipes that actually use the ferments you’ve made. Finally. So many fermentation books stop at “congratulations, here’s your jar of preserved magic” and leave you guessing how to use it. Ferment connects the dots and brings it full circle. That alone makes it worth adding to my shelf and to the library.
This book focuses primarily on small-batch lactofermentation—my personal sweet spot—but also dips a careful toe into koji, with just enough depth to intrigue without overwhelming. There’s even a section on pickling, which at first felt slightly out of place, but ultimately serves as a smart contrast. Morimoto doesn’t just tell you there’s a difference between pickling and fermentation—he shows it. That’s something a lot of books gloss over, and I respect the clarity.
Now, let’s talk criteria:
Photos:
Look, in a fermentation book, photos matter. Especially for beginners. People need to see the difference between harmless kahm yeast and mold that should send your jar straight to the compost. While Ferment includes a decent number of photos, I’d love to see more images of things going wrong. The whole “when in doubt, throw it out” line just doesn’t cut it for me without visual context. That said, most books fail this test, so I’m not holding it too harshly against this one.
Measurements:
This is where Morimoto wins serious points. He uses weight-based measurements throughout—because let’s be honest, anything else in fermentation is a guessing game you don’t want to play. He also lays out brine calculations and salt percentages in a way that actually makes sense. Beginner-friendly without being patronizing. Clear. Practical. Well done.
Recipe Quality:
The real test: how many recipes do I actually want to make? With Ferment—almost all of them. That doesn’t happen often. A few are too funky for my personal tastes, sure, but there were several that made me stop mid-page and say “I need to make that.” That immediate, gut-level yes is rare, and this book earned it.
Bonus Points:
The final section? Recipes that actually use the ferments you’ve made. Finally. So many fermentation books stop at “congratulations, here’s your jar of preserved magic” and leave you guessing how to use it. Ferment connects the dots and brings it full circle. That alone makes it worth adding to my shelf and to the library.
Read
June 4, 2025While the inclusion of a pickle recipe seems to have become ubiquitous in contemporary cookbooks, Ferment goes much further, offering a visually striking and multicultural exploration of fermentation and pickling. It also includes a surprisingly robust section on cooking with fermented and pickled products, offering up creative ways to elevate everyday meals.
To get a feel for the book, I tried a few of the quicker recipes: morkovcha, spicy green beans, quick-pickled red onions, crunchy soy sauce cucumbers, and sauercaccia. All were highly enjoyable. It’s remarkable how just a few pickled additions can transform a sandwich into something deli-worthy, turn leftover pasta into a flavorful pasta salad, or make a bowl of plain rice or grains feel complete. These small but flavorful additions noticeably improved the quality of my meals all week. I admit that I had lower expectations for the sauercaccia, especially since I used store-bought sauerkraut, but I was impressed by its satisfying, sort of bialy-like flavor.
Overall, this is a great beginner-friendly book that balances inspiration with approachability. I did run into some issues with brine-to-vegetable ratios in a couple of recipes that may have been user error. Still, I’m looking forward to coming back to try the sauerkraut, pickled fruits, and maybe even homemade miso.
Thank you to NetGalley and The Experiment for providing an advance reading copy.
To get a feel for the book, I tried a few of the quicker recipes: morkovcha, spicy green beans, quick-pickled red onions, crunchy soy sauce cucumbers, and sauercaccia. All were highly enjoyable. It’s remarkable how just a few pickled additions can transform a sandwich into something deli-worthy, turn leftover pasta into a flavorful pasta salad, or make a bowl of plain rice or grains feel complete. These small but flavorful additions noticeably improved the quality of my meals all week. I admit that I had lower expectations for the sauercaccia, especially since I used store-bought sauerkraut, but I was impressed by its satisfying, sort of bialy-like flavor.
Overall, this is a great beginner-friendly book that balances inspiration with approachability. I did run into some issues with brine-to-vegetable ratios in a couple of recipes that may have been user error. Still, I’m looking forward to coming back to try the sauerkraut, pickled fruits, and maybe even homemade miso.
Thank you to NetGalley and The Experiment for providing an advance reading copy.
November 7, 2025
If I had to pick one book to recommend for beginning fermentors this would be the book. It covers all the basics in such a clear and easy way. Each step is written out, with notes explaining the details. You will not have to look anything up he covered it ! You could be a fermentor !
Okay so what do you do with all the goodies you've fermented ? No worries, he included some seriously yummy recipes. Once again he is excellent and writing out t he details in a clear and easy to understand way.
Get this book, treat your body to some nice treats.
Okay so what do you do with all the goodies you've fermented ? No worries, he included some seriously yummy recipes. Once again he is excellent and writing out t he details in a clear and easy to understand way.
Get this book, treat your body to some nice treats.
Displaying 1 - 10 of 10 reviews