Ferments: A Hip Vegan Twist with a European Flair
First Impressions: Europe Meets Seoul
Today I visited Ferments, a newly opened vegan restaurant that’s been popping up all over my social media. Right off the bat, the place had that effortlessly hip vibe—think Brick Lane in London, circa 2010. Warm lighting, exposed bricks, cozy yet chic—I felt instantly at home. And trust me, that’s high praise. Usually, restaurants in Korea aim for that European aesthetic but miss the mark. Ferments, however, nailed it perfectly.
The Menu: Familiar Dishes with a Korean Spin
The menu is an exciting mix, offering dishes from various cuisines but always adding a clever Korean twist. For example, their hummus selections are creatively fused with Korean flavors, like fried spring onion and even Ssamjang—that savory, spicy sauce Koreans adore with grilled meats. Foreigners usually go crazy for it too, treating it like a universal dipping sauce, much like salsa. Ferments took this concept and brilliantly applied it to hummus. Plus, their vegan noodles served in a fermented tomato broth sound like a perfect match for their restaurant name—definitely on my must-try list for next time.
Now, onto the dishes I ordered:
1. Soy Sauce Fried "Chicken" (Cauliflower)
Let’s start strong—this dish was amazing. Obviously, it’s not real chicken; instead, crispy cauliflower bites coated in an ultra-thin, perfectly fried batter. The contrast between the crispy outside and the tender cauliflower inside was incredible. Drenched in a sweet-savory soy glaze (what we call “Dan-Jjan-Dan-Jjan” in Korea), it was juicy and flavorful. Honestly, it didn't even need chicken stock to feel mouthwatering.
Rating: 5 out of 5 (Easily!)
2. Garlic Mushroom Pizza (Fermentation Overload)
This pizza went all-out on fermentation: kombucha-fermented dough, kombucha-marinated pine mushrooms, and fermented garlic. Talk about dedication. While I couldn’t really pick out much garlic flavor, the dough was chewy yet literally melted in my mouth. The fermented garlic-and-pepper sauce was okay—not mind-blowing, but decent. It came with a yogurt and sour cream olive oil dip, which perfectly complemented the pizza.
Rating: 4 out of 5 (Good but not perfect)
3. Fresh Veggie Salad with Ssamjang Hummus (Genius Move)
Whoever thought of combining hummus with Ssamjang deserves an award. At first glance, it looked just like your regular salad-side situation, but the taste was anything but ordinary. The hummus was unbelievably creamy with a soy-milky richness, enhanced by the subtle kick from the Ssamjang. I even ended up dipping the leftover pizza crust into it, and believe me, it was phenomenal.
Rating: 5 out of 5 (Absolutely recommended!)
Bonus Round: Event Treat (Fried Spring Onion Hummus)
Ferments was running a special event: post a photo and review on Naver, and you get one of three hummus options for free. I picked the fried spring onion hummus, and let me tell you—I definitely chose wisely. (The other two were sun-dried fermented tomato and fermented mushroom, which honestly seemed a bit meh.)
Final Thoughts: Already Planning My Return
Ferments nailed both atmosphere and creativity. Next time, I have my eye on their noodle dish (as an instant-noodle enthusiast, I can't resist) plus another round of fried spring onion hummus and the veggie salad with Ssamjang hummus. Chickpea party, here I come!
If you’re looking for tasty vegan dishes with an inspired Korean-European twist, Ferments is the spot. I’m definitely coming back!
