Pickles and ferments bring so much flavor to meals, and they’re much easier to make than they seem. Enter third-culture fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, pickles, and more into your everyday cooking with delicious, gut-healthy results. Part one shows you how to make your own ferments and pickles, and part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them.