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

Looking to explore a whole new realm of probiotic superfoods? Look no further! Introducing Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans, the must-have handbook for anyone interested in fermenting beans and grains in the comfort of their own kitchen. With accessible and easy-to-follow techniques, best-selling authors Kirsten and Christopher Shockey bring you on a journey to discover delicious and nutritious ferments that will revolutionize your culinary experience.

Unlike other books in the market, Miso, Tempeh, Natto & Other Tasty Ferments goes beyond the basics of traditionally Asian protein-rich ferments. The Shockeys include a vast array of ingredients, such as soybeans, wheat, chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. By expanding the possibilities, you'll have the chance to experiment with unique and creative combinations like ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso.

But the journey doesn't end there. Once you've mastered the art of fermentation, Miso, Tempeh, Natto & Other Tasty Ferments offers over 50 additional recipes that incorporate these flavorful ferments into condiments, dishes, and even desserts! Imagine indulging in mouthwatering natto polenta, savoring the exotic flavors of Thai marinated tempeh, or treating yourself to the decadent richness of chocolate miso babka. The possibilities are truly endless.

Don't miss out on this incredible opportunity to enhance your culinary skills and improve your health. Join the enthusiasts who are already captivated by the flavor possibilities and health benefits of fermentation. Unlock the secrets of Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans today!

Start your fermentation journey now and embark on a new world of possibilities.