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

by Shockey, Kirsten K.; Shockey, Christopher; Zilber, David

• ISBN13: 9781612129884
• ISBN10: 1612129889
• Format: Paperback
• Copyright: 2019-06-25
• Publisher: Storey Publishing, LLC
• More Book Details
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Summary

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 Biography

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.

Table of Contents

Foreword by David Zilber
Preface
Introduction
Part 1: Learning
  1  Fermentation Fundamentals
  2  Fermentation Equipment: What You Need
  3  A Guide to Legumes and Cereal Grains for Fermentation
Part 2: Making
  4  Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation
  5  Natto and Its Alkaline Cousins
  6  Tempeh and Other Indonesian Ferments
  7  Koji
  8  Amazake and Other Tasty Koji Ferments
  9  Miso and Other Fermented Bean Pastes, Plus Tasty Sauces
Part 3: Eating
  Tasty Sauces, Pickles & Condiments
  Breakfast
  Smaller Bites
  Larger Bites
  Dessert
Troubleshooting
Endnotes
Bibliography
Metric Conversions
Source Guide
Acknowledgments
Index