For far too long, fermentation has been the preserve of the ultra-foodie. But these techniques don’t need to be complicated or require lots of hard-to-source ingredients. Drawing on his multicultural background and passion for all things fermentation, Kenji Morimoto has created a clear, confident, accessible, and joyful guide to home preservation—plus recipes for incorporating homemade (or store-bought, if that’s more your speed) ferments and pickles into everyday meals, snacks, and even cocktail hour.

If you’ve been wary of fermentation until now, never fear. From straightforward Fermentation 101 and Pickling 101 overviews to help you learn the basics, to FAQs and troubleshooting tips, Third-Culture Fermentation sets you on a solid foundation before setting you free to experiment. Next, Morimoto shares recipes for his favorite ferments, including many inspired by his heritage and given modern, multicultural twists, like Fennel and Turmeric Kimchi, miso five ways, Koji Chimichurri Paste, cheong (a Korean fermented fruit syrup), and a plethora of kombuchas. Finally, fifty flavorful and gut-friendly recipes for everything from Kimchi and Feta Spanakopita to Rhubarb Cheong Pavlova will help you actually use your homemade ferments—no more mystery jars languishing at the back of the fridge for months!

Whether you’re just dipping your toes into fermenting, looking for inspiring ideas to take your standard kombucha recipe to the next level, or simply trying to work more natural probiotic powerhouses into your diet, this book is for you.

Other cookbooks by this author

• Ferment - Simple Ferments and Pickles, and How to Eat Them