> Skip to content
  • Published: 4 February 2025
  • ISBN: 9780241697115
  • Imprint: Dorling Kindersley
  • Format: Hardback
  • Pages: 224
  • RRP: $42.99
Categories:

The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More

  • Sam Cooper




Fermentation techniques and recipes to maximize flavour, texture and aroma in your cooking

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 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.

  • Published: 4 February 2025
  • ISBN: 9780241697115
  • Imprint: Dorling Kindersley
  • Format: Hardback
  • Pages: 224
  • RRP: $42.99
Categories:

Discover more

Article
Lacto Stone Fruit

Lacto peaches, plums, and nectarines are tart, sweet, and fragrant.

Article
Nabak Kimchi

This is a type of water kimchi, made with thin slices of vegetables, and it most closely resembles the kind of lacto fermentation featured in this book.

Article
Tepache

A fruity, versatile and soothing fermented drink.

penguin pop image
penguin pop image