Christopher Shockey, Kirsten K. Shockey

Miso, Tempeh, Natto & Other Tasty Ferments

A Step-by-Step Guide to Fermenting Grains and Beans

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Workman Publishing
• Seitenzahl: 408
• Erscheinungstermin: 25. Juni 2019
• Englisch
• Abmessung: 251mm x 200mm x 27mm
• Gewicht: 1132g
• ISBN-13: 9781612129884
• ISBN-10: 1612129889
• Artikelnr.: 53065316

Autorenporträt

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.

Inhaltsangabe

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