Heads (of cabbage) are gonna roll! Learn how to make funky, flavorful
ferments + tasty food that incorporates them. Fermenter is perfect for
those looking to add some serious culinary wizardry and revolutionary
DIY spirit to their vegan kitchen.
Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and
a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets
and words of wisdom from top fermentation educators, Aaron Adams and Liz
Crain.
Based in Portland, Oregon (vegan capital of America), the Fermenter
restaurant specializes in culinary fermentation to achieve their unique
funky flavors. Learn how to handcraft local bean-and-grain tempehs,
fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments
and revolutionize the flavor profiles in your home kitchen! They empower
you to follow them down this highly addictive (and inexpensive) path,
resulting in totally DIY food, free from mass-produced or corporate
anything.
Whether you're a pickle wizard already or a just want to level up your
home-cook vegan cred, there are more than 60 tantalizing recipes,
including:
-
North Coast Kraut (made with seaweed!) is a great beginner's
lacto-ferment, full of probiotic goodness
-
Chickpea Miso: a more complex, longer-lead ferment & pantry staple
-
Koji Beet Reuben: put those koji skills to work with this umami bomb
-
Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like
if stuffed potato skins were a nacho dish
Beware: Vegetables will be slaughtered.
