Description

Paperback

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticsuperfoods withMiso, 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 componentsof 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. Theirferments feature creative combinations such as ancient grains tempeh, hazelnutcocoa nibtempeh, 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 dessertsincluding natto polenta, Thai marinated tempeh, and chocolate miso babka. Forenthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.