Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them

This is a culinary guide focused on fermentation processes that introduces various techniques and recipes for enhancing vegan cooking. Emphasizing a punk, DIY aesthetic, the book offers a playful yet informative approach to crafting fermented foods. Authored by renowned fermentation educators Aaron Adams and Liz Crain, it caters to individuals eager to explore innovative flavors in their kitchens. Located in Portland, Oregon—an epicenter for vegan cuisine—Fermenter showcases the restaurant’s unique take on culinary fermentation, guiding readers in creating diverse dishes including local bean-and-grain tempehs, a variety of vegan cheeses, and probiotic beverages through Koji ferments. The guide encourages DIY practices and emphasizes a commitment to home-cooked meals free from corporate influences.

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