Fermenter

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Techniques and recipes to make funky, flavorful ferments plus fantastic vegan recipes that incorporate them, Fermenter will be a friend 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 Portland's top fermentation educators, rising star chef Aaron Adams and author Liz Crain.Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specializes in culinary fermentation to achieve their unique funky flavors. They handcraft their own local bean and grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments.  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 tantalizing options:North Coast Kraut (made with seaweed!) is a great beginner's lacto-fermentChickpea Miso: a more complex, longer-lead ferment & pantry stapleKoji Beet Reuben: put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dishBeware: Vegetables will be slaughtered.