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

Description

2020 IACP Cookbook Award Finalist 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. Cover Title page Copyright page Dedication Table of Contents Foreword Preface Introduction Part 1: Learning Chapter 1: Fermentation Fundamentals Chapter 2: Fermentation Equipment: What You Need Chapter 3: A Guide to Legumes and Cereal Grains for Fermentation Part 2: Making Chapter 4: Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation Chapter 5: Natto and Its Alkaline Cousins Chapter 6: Tempeh and Other Indonesian Ferments Chapter 7: Koji Chapter 8: Amazake and Other Tasty Koji Ferments Chapter 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