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Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health (Paperback)
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Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health (Paperback)
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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 flavor
possibilities and the health benefits of fermenting, this book
opens up a new world of possibilities.
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