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

Kirsten K. Shockey · Christopher Shockey

Jun 2019 · Sold by Storey Publishing, LLC

About this ebook

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.
 

Ratings and reviews

Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey; Christopher Shockey A Step-by-Step Guide to Fermenting Grains and Beans Some of the words I wrote down while reading this book: * Scientific * Specific * Diverse * Has a great bibliography and index * Educational * History of * Fiddly * Time consuming * Stringy * Specialized equipment * Caution * Wonderful illustrations * Recipes to make and then use fermented products * Interesting – Probably would never make any of the items in the book but truly informative Having made some plant milks, thought about making tofu and seen a video on how tempeh is made I thought it would be interesting to see how many items I might be able to make to augment the vegetarian-vegan diet I am trying to follow. I came away with an appreciation of the process used to make many foods that I cannot find locally in the Middle East and also sure that to make the ones in this book as they should be made – and live to tell about it – I would need to follow this book carefully or spend time learning from a master to make them correctly. Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review. 4-5 Stars

About the author

Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.