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Kenji Morimoto for Ferment: Simple Ferments and Pickles, and How to Eat Them

Wednesday 30th April 2025

Venue
Topping & Company Booksellers of Bath, York Street, Bath, Somerset BA1 1NG
Doors Open
6.30pm
Start Time
7pm
ferment graphic

"Kenji is a fermenting guru and this book is a masterclass in fermentation." - Tim Spector


Join us for an evening with Kenji Morimoto to celebrate his debut cookbook, Ferment! As huge fans of both Kenji and all things fermented (somebody pass us the kimchi...), we are beyond excited to host you for a brilliant evening that'll contain everything you need to start out on the adventure that is fermented foods. Whether you want to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments - this is the book, and the event, for you.


Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem daunting. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results.


Kenji Morimoto is a content creator and food writer based in London. As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings, learning from and surrounded by elders recreating flavours of home. In 2020, he started his Instagram @kenjcooks to document his interest in fermentation and connecting the dots between diasporic traditions and his own. Since then, he's 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.

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