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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,
North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodnessChickpea a more complex, longer-lead ferment & pantry stapleKoji Beet put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh the perfect stoner food, like if stuffed potato skins were a nacho dish
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,
North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodnessChickpea a more complex, longer-lead ferment & pantry stapleKoji Beet put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh the perfect stoner food, like if stuffed potato skins were a nacho dish
Vegetables will be slaughtered.
240 pages, Kindle Edition
Published September 19, 2023
7 people are currently reading
7 people want to read
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Displaying 1 of 1 review
January 29, 2024
Exciting recipes!
I just got the book and have read through it. I haven't had the chance to make any of the recipes yet. There are a lot of unique and exciting recipes in here I can't wait to try. That being said, some I'm going to have to wait on because some need special equipment. Some of the special equipment suggested in this book: proofer ($200, smoker $140, koji board) so while there are recipes that just take a jar (pickles, hot sauce, kraut) some of the more interesting ones take more involved equipment. I'm excited to jump in and start fermenting and start adding equipment gradually. I think some of these recipes would be worth it!
I just got the book and have read through it. I haven't had the chance to make any of the recipes yet. There are a lot of unique and exciting recipes in here I can't wait to try. That being said, some I'm going to have to wait on because some need special equipment. Some of the special equipment suggested in this book: proofer ($200, smoker $140, koji board) so while there are recipes that just take a jar (pickles, hot sauce, kraut) some of the more interesting ones take more involved equipment. I'm excited to jump in and start fermenting and start adding equipment gradually. I think some of these recipes would be worth it!
Displaying 1 of 1 review