Miso, Tempeh, Natto & Other Tasty Ferments

A Step-by-Step Guide to Fermenting Grains and Beans

Nonfiction, Food & Drink, Canning & Preserving, Healthy Cooking, Natural Foods, Vegetarian
Cover of the book Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey, Christopher Shockey, Storey Publishing, LLC
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Author: Kirsten K. Shockey, Christopher Shockey ISBN: 9781612129891
Publisher: Storey Publishing, LLC Publication: June 25, 2019
Imprint: Storey Publishing, LLC Language: English
Author: Kirsten K. Shockey, Christopher Shockey
ISBN: 9781612129891
Publisher: Storey Publishing, LLC
Publication: June 25, 2019
Imprint: Storey Publishing, LLC
Language: English

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

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