{"product_id":"fermenter-diy-fermentation-for-vegan-fare-including-recipes-for-krauts-pickles-koji-tempeh-nut-seed-based-cheeses-ferme-9781632174710","title":"Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- \u0026 Seed-Based Cheeses, Ferme","description":"\u003cb\u003eHeads (of cabbage) are gonna roll! Learn how to make funky, flavorful ferments + tasty food that incorporates them. \u003ci\u003eFermenter\u003c\/i\u003e is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eLike \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, \u003ci\u003eFermenter\u003c\/i\u003e provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. \u003cp\u003e\u003c\/p\u003eBased 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. \u003cp\u003e\u003c\/p\u003eWhether you're a pickle wizard already or a just want to level up your home-cook vegan cred, there are \u003cb\u003emore than 60 tantalizing recipes\u003c\/b\u003e, including: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003eNorth Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness\u003c\/li\u003e\n\u003cli\u003eChickpea Miso: a more complex, longer-lead ferment \u0026amp; pantry staple\u003c\/li\u003e\n\u003cli\u003eKoji Beet Reuben: put those koji skills to work with this umami bomb\u003c\/li\u003e\n\u003cli\u003eCheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eBeware: Vegetables will be slaughtered.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAARON ADAMS is a chef and fermentation educator based in Portland, OR. He opened his first restaurant in 2002, followed by restaurants that all in one way or another featured fermented food and drink. He zeroed in on and grew that love of fermentation at Fermenter, which showcases everything traditional, wildly experimental, and local and global ferments--from koji to kombucha--along with delicious dishes that incorporate them. \u003cp\u003e\u003c\/p\u003eLIZ CRAIN is a longtime writer on Pacific Northwest food and drink. She is the author of \u003ci\u003eDumplings = Love\u003c\/i\u003e and coauthor of the cookbooks \u003ci\u003eToro Bravo\u003c\/i\u003e, and \u003ci\u003eHello! My Name is Tasty\u003c\/i\u003e, as well as 420-friendly \u003ci\u003eGrow Your Own\u003c\/i\u003e. She is also cofounder of the annual Portland Fermentation Festival.\u003cbr\u003e","brand":"Sasquatch Books","offers":[{"title":"Default Title","offer_id":50605265027346,"sku":"9781632174710","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_4c5f93d6-daa4-422e-b084-b3d9dceba1e3.jpg?v=1732273080","url":"https:\/\/surprise-castle.myshopify.com\/products\/fermenter-diy-fermentation-for-vegan-fare-including-recipes-for-krauts-pickles-koji-tempeh-nut-seed-based-cheeses-ferme-9781632174710","provider":"Surprise Castle","version":"1.0","type":"link"}