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

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

suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination

Milwaukee Journal-Sentinel

From the Bread Oven and Griddle

Published 2020

techniques for effective preservation

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roasted and raw—the cooking methods covered here make this cookbook a go-to reference

and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic

This comprehensive collection of homemade ice creams

she declined

many Jewish (and now universal) favorites like matzo balls