Fermenter Workshop - Exciting Times for Fermentation in Portland

Beautiful vinegars at Fermenter Workshop: Strawberry-Rhubarb Elderflower, Celeriac Leaf Kombucha Vinegar, and Backyard Perry Cider Vinegar.

For a while I’ve been aware of Fermenter, a place devoted to making vegan “craft ferments” (love this phrase) from local, organic ingredients. Fermenter is run in part by Aaron Adams of Farm Spirit fame; Maya Carlile and August Winningham also lead the efforts at Fermenter. And according to Fermenter staff, their Fermenter Workshop is now open to the public!

Fermenter Workshop is located right next door to Fermenter and operates as a working production shop. But there’s also a deli case; a retail shop (aka mercantile) where you can buy house-made fermented food products, home-fermentation tools, and books; and some class space. Earlier this month they hosted Sandor Katz there for a fermentation workshop and dinner that was a smashing success. Regarding classes, a new schedule will be up in January 2022.

I also noticed on their website that they will be offering a monthly fermented goods box subscription, and I’m looking forward to learning more about that. Additional plans they hope to implement include a community supported fermentation program, and new dinner options and take home meals.

Perusing their Instagram, I found myself particularly intrigued by their vegan cheese practice and study. These cheeses are made from hazelnuts and/or cashews, and sometimes almonds. Familiar cheesemaking practices like the “washed rind” process (washed with salt water or beer) are implemented. Other vegan “dairy” products they make include hazelnut skyr and kefir. I want to taste them all.

Of course, they make fermented vegetables (like sauerkraut and kimchi) and fermented drinks (kefir, kombucha, vinegars) there, among many other things. And they make koji and tempeh in-house, which is very cool. You can see what they offer—from ferments to books—via their online store. Pickup and delivery are options; shipping is also available for some products. They look forward to expanding their offerings as time goes on and they get into a groove.

And I have to say, the Christmas take-home meal from Fermenter sounds so good. For $100 (feeds two people) you get:

Winter salad with persimmon dressing, poppy seeds, fennel, kohlrabi and apple; Roast Butternut with juniper marshmallow; Creamy scalloped potatoes with herbs; Braised winter greens, celery root cream, crispy onions; and Tempeh Wellington or GF Tempeh Roast. You can order this via Tock.

Aaron says, “It’s been a labor of love to build the production facility.” I’m really excited to see how the Fermenter Workshop grows and develops. It’s a wonderful addition to the Portland food scene. I’ll be by soon.

Fermenter Workshop
1407 SE Belmont Street, Portland
fermenterspirit.com/about | Instagram