Miso, Tempeh, Natto & Other Tasty Ferments

Description

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.This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.* * *ref:16.32:> tempeh is uniquely high in vitamin B12 and natural antibiotics.ref:19.20:> **More B vitamins.** The vitamin B2 content is increased by fermentation, likely from the koji. B12 is also increased, likely from the lactic acid bacteria. B12 is the one vitamin that does not occur in plants, so anyone following a plant-based diet needs to find a source for B12 to avoid deficiency, which can lead to irreversible nerve damage.