Ferment - Kenji Moromoto - Book Talk & Food Demonstration

APRIL 28th - Doors 6.00pm Start 6.30pm

We are so excited to have Kenji Moromoto to the Taproom to talk about his new book 'Ferment' and demonstrate one of his recipes. Hosted by our very own Pickle Club leader, Holly Sumner

KENJI WILL BE SIGNING BOOKS ON THE NIGHT

About the Book

Discover how simple it is to make flavourful, healthy ferments and use them in delicious, vibrant recipes, with third-
culture cook and fermenting expert Kenji Morimoto.

Pickles and ferments bring so much flavour and variety to meals and are easy to make, but can seem unachievable to many. Expert Kenji Morimoto shows just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results.

Recent research suggests we should eat up to 30 different plants a week to help the microbiome to thrive. Thanks to Kenji’s incredibly inventive and modern recipes, eating fermented foods become a pleasure as well as the healthiest choice.
Ferment includes everything you need to get started on the adventure of preserving food.

Part one introduces the various ferments and pickles, and part two provides more than 70 innovate recipes to make with them. Whether it’s Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is mouthwatering, flavour-forward food
that you won’t have seen before.

About the writer

Kenji Morimoto is a content creator and food writer based in London. As a fourth
generation Japanese American, he was in charge of making tsukemono (Japanese
pickles) for family gatherings as a child, learning from and surrounded by elders
recreating flavours of home.

He has cooked in kitchens in Poland, led fermentation and Japanese focused supper clubs in London, taught workshops on koji and kimchi and collaborates with Ottolenghi Test Kitchen and Zoe.

He has been published in Waitrose Food magazine and Delicious magazine, and spoken on panels at the British Library on themes of community, food and immigrant
narratives. In 2023 he was a finalist for the BBC Food & Farming Digital Creator of
the Year Award. He is on Instagram @kenjcooks.