The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More.

By Sam Cooper

From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation - taking simple ingredients and transforming them in form and flavor.

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 flavor 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 flavor, texture and aroma alongside recipe ideas serving as inspiration.

• Format: Hardcover
• Language: English
• ISBN: 059384789X
• ISBN13: 9780593847893
• Release Date: November 2024
• Publisher: DK Red
• Length: 224 Pages
• Weight: 1.50 lbs.
• Dimensions: 0.9" x 6.8" x 8.6"

Customer Reviews

Everything I've ever hoped for in a Fermentation book

First off, its beautiful. But my favorite part is the intros where he goes over the most basic info about what microbes we're working with, looking for, and how this whole thing works, in the most digestible (lol) way I've come across. I'd consider myself pretty intermediate, but even the basics I felt a better grasp of having read through this delightful intro. In terms of fermentation recipes, my experience is that the basic directions often don't cut it because there are so many things to consider, but even his recipes include little tips, like why the honey ferment needs some extra liquid and where in the recipe it comes from. Sections on materials, on individual microbes, and on what can go wrong are all very accessible. Big fan. Bought a second because I am sure I'll want to gift it. Excited to go try the vacuum method on black garlic.