Fermenter

"Fermenter, co-written by chef Aaron Adams and Portland-based cookbook writer Liz Crain, will be released on September 19. The cookbook functions as a fermentation guide for the home cook and includes more than 60 recipes." - Janey Wong

"In a corner space on Belmont, Fermenter’s namesake burger is one of Portland’s most iconic animal-free dishes. The burger and its various accompaniments showcase multiple forms of fermentation: smoked onion shio koji-marinated millet-black lentil tempeh, miso mayo, dill sauerkraut, kefir cultured cashew cheese, and applewood smoked tempeh bacon. Paired with a botanical kombucha slushie, the hefty burger makes a satisfying meal. It’s worth ordering sides like potato salad, asparagus fries, or sunshine cookies to share, as well." - Waz Wu

"Southeast’s vegan destination Fermenter is known for its jaw-dropping sandwiches and bowls, which inevitably overshadow some of the smaller gems on the menu. However, the strawberry kombucha slushie is one that truly deserves its own spotlight. This beverage hits the ideal balance of refreshing summer slushie and bubbly kombucha, fruit-forward and sweet with just a hint of acidity and funk." - Seiji Nanbu

"Highly anticipated among the vegan community, Fermenter now serves brunch on Sundays from 10 a.m. to 3 p.m.; however, it typically sells out sooner than that. Get there early to snag sourdough waffles topped with salal berry jam and roasted peaches, hazelnut buttermilk koji biscuits with smoked maitake gravy, and grits with sauteed peppers, hazelnut cheese, and tempeh sausage. Drinks include wine, beer, and fermented beverages. The Belmont restaurant offers indoor dining and patio seating. Keep on eye on Instagram for Sunday brunch updates." - Waz Wu

"Vegans looking for a lentil burger or koji-beet Reuben can also get cider vinegars, house-made tempeh slabs, hazelnut kefir spread, and various ferments at the aptly named Fermenter. The online market has a number of options, including deli salads and home kombucha kits. Order online." - Brooke Jackson-Glidden