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

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.

Publisher Marketing: 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 most accessible methods of fermenting with step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your own kitchen. Table of Contents : 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 Biographical Note : 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. Review Quotes : " Miso, Tempeh, Natto Other Tasty Ferments is a detailed and informational book on the art of fermentation--recommended for professional chefs and passionate home cooks alike." -- Foreword Reviews "What an exciting new resource for fermentation enthusiasts! Kirsten and Christopher Shockey explain in clear step-by-step detail classic methods from different parts of Asia for fermenting legumes and grains, as well an innovative new applications. The ferments in this book include some of the most complex, technically demanding, and potentially intimidating, but Kirsten and Christopher demystify them and make them readily accessible for home and restaurant kitchens. This book opens the door to amazing culinary adventures and incomparable umami flavors." -- Sandor Ellix Katz, Author of Wild Fermentation and The Art of Fermentation "The Shockeys have put together a thorough and masterful work that builds on the theme that education and knowledge are essential. There's beauty in the idea that you have to share ferments to make them. Because you have to share knowledge, too, to create it. And within these pages, you'll find a wealth of it." -- David Zilber, co-author of The Noma Guide to Fermentation "Kirsten and Christopher have written a beautifully researched and approachable book for lovers of Asian ferments. This book demystifies the processes and methods for producing foods such as tempeh, miso, and koji, and will enable anyone to make these foods successfully at home or in a professional kitchen. I've been waiting for a book of this magnitude and approachability for a long time. I now have something to keep in my kitchen to guide me down the rabbit hole that is Asian fermented foods." -- Jeremy Umansky, larder master, wild food forager, and owner of Larder Delicatessen Bakery Publisher Marketing : Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as 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 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 whole new world. 2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Review Citations: Foreword 06/26/2019 (EAN 9781612129884, Paperback) Contributor Bio: Shockey, Kirsten K Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking , Miso, Tempeh, Natto & Other Tasty Ferments , Fiery Ferments , and the best-selling Fermented Vegetables . The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. Contributor Bio: Shockey, Christopher Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking , Miso, Tempeh, Natto & Other Tasty Ferments , Fiery Ferments , and the best-selling Fermented Vegetables . The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. Contributor Bio: Zilber, David David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.

Format: Paperback | Pages: 408 | Publication Date: 2019-06-25