Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticÂ 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 componentsÂ 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. TheirÂ ferments feature creative combinations such as ancient grains tempeh, hazelnutâ€“cocoa nibÂ 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 dessertsÂ including natto polenta, Thai marinated tempeh, and chocolate miso babka. ForÂ enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

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Country USA
Manufacturer Storey Publishing, LLC
Binding Kindle Edition
ReleaseDate 2019-06-25
Format Kindle eBook

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans