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

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.

Author: Sam Cooper
Publisher: DK Red
Published: 11/12/2024
Pages: 224
Binding Type: Hardcover
Weight: 1.5lbs
Size: 8.60h x 6.80w x 0.90d
ISBN: 9780593847893


Review Citation(s):
Library Journal 12/01/2024 pg. 103

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 (Huw's umbrella company for all his work). Since then, his fascination with seasonal and homegrown produce has grown along with his Instagram following @chef.sam.black, which has amassed 500K followers and where he posts delicious ferment recipes using homegrown produce. Sam is also a photographer, ceramicist, and illustrator.