Miso, Tempeh, Natto & Other Tasty Ferments

Miso, Tempeh, Natto & Other Tasty Ferments

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,… (more)

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Book Details  


Publisher: Storey Publishing, LLC (June 25, 2019)

Language: English


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