Cook This: 3 recipes from Ferment, including a ruby-red sauerkraut and a focaccia to make with it
Our cookbook of the week is Ferment: Everyday ferments and pickles, and how to eat them by Kenji Morimoto. Jump to the recipes: miso pesto pasta salad with chili crisp balsamic roasted tomatoes, chili, orange and coriander sauerkraut, and sauercaccia. CHILI, ORANGE AND CORIANDER SAUERKRAUTKenji Morimoto is a fan of using citrus in ferments, such as his vibrant chili, orange and coriander sauerkraut. Use your fingers to press the sauerkraut into the dough while continuing to spread the dough out over the baking tray. Advertisement AdvertisementAdvertisement AdvertisementRecipes and images excerpted from Ferment: Everyday ferments and pickles, and how to eat them by Kenji Morimoto, copyright ©2025.
Source: National Post January 02, 2026 13:16 UTC
