I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO shares the science behind fermentation and how to use it to make delicious vegan beverages and sauces in the book “Fermented Foods and Beverages.”

The Synopsis

Fermented Foods and Beverages is the practical guide to vegan home fermentation in the Terra Vegan by Nemo series: kombucha, water kefir, ginger beer, rejuvelac, sauerkraut, kimchi, mixed fermented vegetables, natural sauces and living condiments, all achievable at home with common equipment.

The volume clearly explains the fundamental principles of natural fermentation: container choice, temperature management (20-26°C), recognising correct aromas and textures, and knowing when a ferment is ready. Each section includes technical notes on maturation times, practical tips to avoid common mistakes and suggestions for using ferments in cooking.

Recipes cover the full range of plant-based fermentation: liquid ferments such as SCOBY kombucha, water kefir crystals, ginger beer and rejuvelac from sprouted grains; solid ferments including classic sauerkraut, vegan Korean kimchi, mixed vegetables in brine, natural fermented sauces and living condiments.

Fermenting is not a trend: it is an ancient language that unites tradition and science, autonomy and respect for the microbial life that transforms our food every day.

The ideal volume for those who wish to produce living, ethical and sustainable foods at home.

THE REVIEW

This is another fast-paced, concise look at vegan cooking for those who want to understand and start fermenting their own drinks and sauces. The recipes in this book are unique not only for their deliciousness, but also for their scientific approach, as the author clearly explains the fermentation process. From choosing the right containers for fermenting these recipes to understanding the right temperatures for the process and more, the book provides detailed analysis of fermentation so readers can understand how these recipes work.

After understanding the science behind fermentation and the process for each recipe, readers can make amazing drinks and fantastic sauces for individual enjoyment and for use in other vegan recipes. A personal favorite in this book was one of the last recipes: fermented chili paste, which adds spice and heat to other recipes for extra flavor.

THE VERDICT

A science-driven, delicious collection of fermented vegan drinks and sauces, Author Nemo’s “Fermented Foods and Beverages” is a must-read Italian-cuisine vegan cookbook. The detail and knowledge the author imparts about fermentation, along with delicious recipes that showcase the process, will keep readers returning to reference this book time and time again. If you haven’t yet, please grab your coffee today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.