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. “The new bible of Fermentation” – Julius Fiedler aka Hermann“The best koji book in the world written in English by far!” – Haruko Uchishiba, founder of The Koji Fermenteria“The variety of approaches and your helpful tips is truly impressive. It’s a must-have for every household interested in a healthier, sustainable food style.” – Jihyun Kim, founder and owner of Kimchi&Radish“A valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.” – Library Journal
