Miso Tempeh Natoo

Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji. Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as 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 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 choco