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.

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. With 50 recipes, they expand beyond the basic components of these traditionally Japanese 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 nibs tempeh, millet koji, sea island red pea miso and heirloom cranberry bean miso. Once the ferments are mastered, there are 50 additional recipes for using them in recipes such as miso flank steak, natto polenta and Thai marinated tempeh. For enthusiasts enthralled by the flavour possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

Book Features

• Fermentation continues to grow as a hot food trend. With mainstream acknowledgment of the benefits of probiotic-rich foods for a healthy gut, fermented foods are everywhere. Fermented legumes and grains, including miso, natto, koji, and tempeh, are coming to the forefront alongside sauerkraut, kimchi, and kombucha. 
• Accessible techniques for the home kitchen from best-selling authors. Kirsten and Christopher Shockey, the best-selling authors of Fermented Vegetables and Fiery Ferments, are acclaimed for making fermentation doable and dependable for the home cook, and for creating recipes that are creative and versatile. 
• Comprehensive handbook with step-by-step photos. Beginning with setup, equipment, and safety guidelines, the authors include more than 50 recipes for ferments using a variety of legumes (soybeans, chickpeas, lentils, runner beans) and grains (barley, wheat, teff, corn, millet, quinoa, oats). Fifty additional recipes offer creative ways for enjoying the ferments, from natto eggs benedict and natto miso hummus to tempeh tacos and oat koji granola.