Wow! So in my other life I admin a fermentation group that is very science led due to my background in the subject. I get asked for fermentation book recommendations all the time particularly from beginners and I have such a hard time doing so because so many very popular titles have plain bad information in them as they don’t come from a place of science. When working with microbes the “art” should be in your flavor combos and how you create with them and NOT in your process.

Well this book is pure gold! I give Kenji all the kudos for sticking to proper practices for home fermentation to get the best and safest outcome. This book not only gives you all the information you need, it also has unique recipes written in weight in both Metric and US Standard measurements but also how to use those ferments in tasty recipes. I have already started several of the recipes today and can already imagine how food they will taste.


I am thankful to have gotten a complimentary eARC from the Experiment Publishing through NetGalley to read which gave me the opportunity to voluntarily leave a review.
Thank you for finally having a book I can recommend with confidence.
My rating system since GoodReads doesn’t have partial stars

⭐️ Hated it
⭐️⭐️ Had a lot of trouble, prose issues, really not my cup of tea (potentially DNF’d or thought about it)
⭐️⭐️⭐️ Meh, it was an ok read but nothing special
⭐️⭐️⭐️⭐️ Really enjoyed it! Would recommend to others
⭐️⭐️⭐️⭐️⭐️ Outstanding! Will circle back and read again

This is a practical and beautiful guide to fermentation. First, there is a tutorial of fermentation of different foods. This is followed by beautifully photographed recipes which sound and look amazing. I cannot wait to try these.

MMMMMM, after reading one of the recipes (kombucha-brined chiles), I immediately went to the kitchen to make them. I am already excited to give them a taste once they are finished.

I loved that the recipes were approachable and that I felt like I was trying something new. The pictures? GORGEOUS. I really liked this book and plan on gifting it to a friend once it is published.

Thanks to NetGalley and The Experiment for the digital copy of this book; I am leaving this review voluntarily.

I'm always looking for different ways to preserve foods, and I only knew a little bit about fermenting. This book gives clear and concise instructions on the process. I feel less confused and more confident in trying some ferments.

The other thing I really liked about this book is the recipes for various foods using the ferments made. The color photography shows so many appetizing dishes, I can't wait to try some of these recipes.

I found this book informative and helpful. It's very accessible to beginners like myself. Everything was easy to understand and I'm excited to see how things turn out and what I can make with them.

I absolutely love this book on fermentation. It’s clear & easy to follow to give anyone confidence to try fermentation. The recipes included both for a variety of ferments and pickles as well as recipes to use the fermented ingredients are interesting and sound delicious. I started noting the recipes I want to try when my garden produce starts coming in, and then I realized I was marking nearly every page. I plan to try a couple of recipes for rhubarb and a kimchi recipe soon. I also appreciate the author’s dedication to reducing food waste in developing the recipes for this book. Overall an immensely valuable book and I can’t wait to add a physical copy to my shelf.

Thank you to NetGalley and The Experiment for the advance read ebook copy to review!

Ferment is such a helpful and insightful resource for those new to fermentation and for those who are building out their experience with the process! I have recently become OBSESSED with kombucha and I now feel fully prepared to try and make my own after reading this. I found the "what to do ifs" the most helpful For example, what to do if your Kombucha is too sour. All of this and more is described in this awesome book!

Thank you to NetGalley, Kenji Morimoto, & The Experiment for the ARC!

Extremely clear, well organized book that provides both the basics and also explores unusual flavor combinations. I loved this book and will buy it the minute it comes out.

What a beautiful, informational cookbook!

I’ve always been inspired (and, let’s be real) intimidated by the art of fermenting. As the prices of groceries rise in the US and the food chain system continues to become more perilous, I’ve been dedicated to learning more about incorporating fermented vegetables into my kitchen.

Ferment is well laid out and easy to read – I will absolutely be purchasing a physical copy for my own collection. Not only does it have delicious recipes, but it also explains every part of the system/method for preparing food (i.e. containers, process, ingredients, etc.).

I can’t wait to try out the spicy pickled green beans!

This book goes beyond just recipes- it gives information on the history of each kind of ferment and a detailed breakdown of each step so that anyone can try it. I found the recipes to be unique and I am especially excited to try the pumpkin miso and rhubarb kimchi. As someone who also owns the Noma Guide to Fermentation, I think I actually prefer this book. It would also be cool to have this as a hard copy on the coffee table just because of how interesting and informative it is, and I think people would be drawn to it if they came over. Thank you to the publisher and NetGalley for the e-ARC.

Wow! This an amazing book. It's not just your typical recipe book, it's so informative and filled with useful DIY tips to help you ferment your own food at home. Fermentation is the rave right now, and for good reason, it's so nutritious and great for your gut health, plus it's easy to make, It's got shelf life like no other foods, and it's been around for millennia, and it's also delicious. This book is filled with great recipes that consist of minimal ingredients, with lots of big colorful photos. This book would make as a wonderful gift for anyone. I highly recommend!

This is such an interesting cookbook! Morimoto explains the science and technique of the different types of fermenting commonly found in Japanese cuisine so well. However, rather than providing the same old traditional recipes for miso, koji pickles, or kimchi that can be found in plenty of other resources, his recipes are new and inspired, filtered through a third-culture lens. I particularly loved how he provided not only recipes for the pickles and other ferments, but also recipes using said pickles and ferments as ingredients for all sorts of delicious dishes. There are so many recipes in this cookbook that I’m looking forward to trying!

If I had to pick one book to recommend for beginning fermentors this would be the book. It covers all the basics in such a clear and easy way. Each step is written out, with notes explaining the details. You will not have to look anything up he covered it ! You could be a fermentor !
Okay so what do you do with all the goodies you've fermented ? No worries, he included some seriously yummy recipes. Once again he is excellent and writing out t he details in a clear and easy to understand way.
Get this book, treat your body to some nice treats.