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Book cover of the  Miso, tempeh, natto & other tasty ferments
Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
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Product image 2Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
Product image 3Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans
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Product image 5Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans

Miso, tempeh, natto & other tasty ferments - A Step-by-Step Guide to Fermenting Grains and Beans

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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.

 

About the authors

Kirsten K. and Christopher Shockey are the co-authors of the books Fermented Vegetables, from Fiery Ferments and this book, Miso, Tempeh, Natto & Other Tasty Ferments. The Shockeys made their debut in the field of fermentation on their farm, where they created and marketed more than 40 recipes of fermented foods. Today, they are dedicated to teaching the art of vegetable fermentation through courses and workshops on their farm. They live on a 40-acre farm on a hillside in the Applegate Valley of southern Oregon.

 

Featured Reviews

What an exciting new resource for fermentation enthusiasts! This book opens the door to amazing culinary adventures and incomparable umami flavors.
- Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

The Shockeys have put together a thorough and masterful work that builds on the theme that education and knowledge are essential. There’s beauty in the idea that you have to share ferments to make them. Because you have to share knowledge, too, to create it. And within these pages, you’ll find a wealth of it.
- David Zilber, coauthor of The Noma Guide to Fermentation

 

Specifications

  • Author: Kristen K. Shockey and Christopher Shockey
  • Pages: 400
  • Format: Paperback
  • ISBN: 9781612129884
  • Publisher: Storey
  • Language: English
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