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

Fermenter is a punk, DIY cookbook that provides secrets and wisdom from top fermentation educators to create unique funky flavors in your home kitchen. With over 60 recipes, including North Coast Kraut, Chickpea Miso, and Koji Beet Reuben, it empowers you to make DIY food free from mass-produced or corporate anything.

Format: Paperback / softback
Length: 240 pages
Publication date: 19 September 2023
Publisher: Sasquatch Books

Fermenter is a punk, DIY-inspired guide to fermentation that offers sought-after secrets and wisdom from top fermentation educators Aaron Adams and Liz Crain. Based in Portland, Oregon (the vegan capital of America), the Fermenter restaurant specializes in culinary fermentation to create unique funky flavors. Whether you're a pickle wizard or just want to level up your home-cook vegan cred, there are more than 60 tantalizing recipes, including North Coast Kraut (made with seaweed!), Chickpea Miso, Koji Beet Reuben, and Cheesy Jojo Supreme with Tempeh Bacon.

The book empowers readers to follow this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. With its punk, DIY aesthetic and its-OK-to-fail ethos, Fermenter is the perfect guide for anyone who wants to explore the world of fermentation and create delicious, healthy, and sustainable food at home.

Weight: 636g
Dimension: 184 x 230 x 20 (mm)
ISBN-13: 9781632174710