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:
Beware: Vegetables will be slaughtered.
“Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I’m so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.”
—Sandor Ellix Katz, fermentation revivalist and New York Times-bestselling author of The Art of Fermentation
“Fermenter proves that cooking vegan need not be bland or boring. It’s a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You’re going to love this food no matter your diet.”
—David Zilber, New York Times-bestselling coauthor of The Noma Guide to Fermentation
“Reading Fermenter is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They’ve knocked it out of the park here with all sorts of approachable and delicious vegan ferments. And the thoughtful and encouraging recipes will leave you feeling like ‘I’ve got this!’”
—Kirsten K. Shockey, author of Fermenting Vegetables and cofounder of The Fermentation School
“A marvelous compilation of fermentation techniques and applications that transforms what it means to be vegan. Through a ton of hard work, care, and attention to develop these recipes, Aaron and Liz give you the tools to build flavors and textures that will bring your loved ones joy. For certain, Fermenter will empower you to make some of the best meals you’ve ever had.”
—Rich Shih, coauthor of Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
“This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.”
–Brooks Headley, chef and author of Superiority Burger Cookbook
“I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz’s creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.”
—Karen McAthy, author of The Art of Plant-Based Cheesemaking and founder of Blue Heron Creamery
“With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we’ve ever known.”
—Kevin Farley and Alex Hozven, The Cultured Pickle Shop