Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans by Shockey, Kirsten K.

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

Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in...
$29.99 USD
$29.99 USD
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Author: Kirsten K. Shockey
Format: Paperback
Language: English
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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide to Fermenting Grains and Beans by Shockey, Kirsten K.

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

$29.99

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

$29.99
Author: Kirsten K. Shockey
Format: Paperback
Language: English

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 chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a whole new world.


2020 IACP Cookbook Award Finalist
2019 Foreword INDIES Winner

Author: Kirsten K. Shockey,Christopher Shockey
Publisher: Storey Publishing
Published: 06/25/2019
Pages: 408
Binding Type: Paperback
Weight: 2.75lbs
Size: 9.90h x 8.00w x 0.90d
ISBN: 9781612129884


Review Citation(s):
Foreword 06/26/2019

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.

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