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

 
9781612129884: 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.

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From the Author:
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.
From the Back Cover:
Unlock the full nutritional potential of legumes and grains with flavorful homemade fermented superfoods. Miso, koji, tempeh, natto, and other probiotic-rich ferments are the bedrocks of flavor in traditional Asian cuisine. This comprehensive handbook for the home cook teaches the fundamentals of creating fermented beans and grains using not only the customary soybeans and rice but also chickpeas, lentils, oats, quinoa, and more.

Learn the most accessible methods of fermenting with step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your own kitchen.

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  • PublisherStorey Publishing, LLC
  • Publication date2019
  • ISBN 10 1612129889
  • ISBN 13 9781612129884
  • BindingPaperback
  • Number of pages408
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Paperback. Condition: new. Paperback. Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto and koji. 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. With 50 recipes, they expand beyond the basic components of these traditionally Japanese 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 nibs tempeh, millet koji, sea island red pea miso and heirloom cranberry bean miso. Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as miso flank steak, natto polenta and Thai marinated tempeh. For enthusiasts enthralled by the flavour possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. AUTHORS: Kirsten K. Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. SELLING POINTS: . Fermentation continues to grow as a hot food trend. With mainstream acknowledgment of the benefits of probiotic-rich foods for a healthy gut, fermented foods are everywhere. Fermented legumes and grains, including miso, natto, koji, and tempeh, are coming to the forefront alongside sauerkraut, kimchi, and kombucha. . Accessible techniques for the home kitchen from best-selling authors. Kirsten and Christopher Shockey, the best-selling authors of Fermented Vegetables and Fiery Ferments, are acclaimed for making fermentation doable and dependable for the home cook, and for creating recipes that are creative and versatile. . Comprehensive handbook with step-by-step photos. Beginning with setup, equipment, and safety guidelines, the authors include more than 50 recipes for ferments using a variety of legumes (soybeans, chickpeas, lentils, runner beans) and grains (barley, wheat, teff, corn, millet, quinoa, oats). Fifty additional recipes offer creative ways for enjoying the ferments, from natto eggs benedict and natto miso hummus to tempeh tacos and oat koji granola. Full-colour; photographs throughout Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781612129884

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