Miso, Tempeh, Natto & Other Tasty Ferments
Shockey, Christopher / K. Shockey, Kirsten / Zilber, David
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 mos...