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

      2 in stock

      Firm sale: non returnable item
      SKU 9781632174710 Categories ,
      Select Guide Rating
      Heads (of cabbage) are gonna roll! Learn how to make funky, flavourful ferments plus fantastic hippie food that incorporate them. Fermenter is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen.
      Heads (of c...

      £26.99

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      Description

      Product ID:9781632174710
      Product Form:Paperback / softback
      Country of Manufacture:CN
      Title:Fermenter
      Subtitle:DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them
      Authors:Author: Aaron Adams, Liz Crain
      Page Count:240
      Subjects:TV / Celebrity chef / eateries cookbooks, TV / celebrity chef cookbooks, Vegetarian Cookery and vegetarianism, Cookery: preserving and freezing, Vegetarian cookery, Preserving & freezing
      Description:Select Guide Rating
      Heads (of cabbage) are gonna roll! Learn how to make funky, flavourful ferments plus fantastic hippie food that incorporate them. Fermenter is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen.
      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:
      • North Coast Kraut (made with seaweed!) is a great beginner''s lacto-ferment, full of probiotic goodness
      • Chickpea Miso: a more complex, longer-lead ferment & pantry staple
      • Koji Beet Reuben: put those koji skills to work with this umami bomb
      • Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish

      Beware: Vegetables will be slaughtered.
      Imprint Name:Sasquatch Books
      Publisher Name:Sasquatch Books
      Country of Publication:GB
      Publishing Date:2023-09-19

      Additional information

      Weight636 g
      Dimensions184 × 230 × 20 mm