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Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them
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 ,
Vegetables will be slaughtered.
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 ,
Vegetables will be slaughtered.
240 pages, Paperback
Published September 19, 2023
1 person is currently reading
45 people want to read
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Displaying 1 - 3 of 3 reviews
August 27, 2025
The actual recipes are wonderful, innovative and healthy. The font in this book hurts my eyes, dulled white print on black, Large then small front, Fancy fonts, it's crazy. I really wanted this book, I waited and bought ti as soon as it was published and now I can't stand to read it. I have no issues reading, my eyes are good 20/20 ! Staining to try to see a blurred small font is just not worth it. Sure I could just use the recipes but half the book is stories, stories I was interested in, the how and why's. I had this on my coffee table and everyone that came over had an opinion from it's chaos to "Ugg how do you read this ?" Maybe the ebook would be clearer ? I might check it out.
January 2, 2024
Lots of great inspirations for fermenting foods in where which I really want to try out. Gotta try out the mayo
November 20, 2024
Have made three things from this cookbook, all very good, although I need to strain the yogurt next time, to thicken it.
Displaying 1 - 3 of 3 reviews