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

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

Top rated maturation creators Kirsten and Christopher Shockey investigate a totally different domain of probiotic superfoods with Miso, Tempeh, Natto and Other Tasty Ferments. This top to bottom handbook offers open, bit by bit procedures for aging beans and grains in the home kitchen. The Shockeys grow past the essential segments of generally Asian protein-rich ages to incorporate soybeans and wheat, yet in addition chickpeas, dark peered toward peas, lentils, grain, sorghum, millet, quinoa, and oats. Their matures highlight innovative blends, for example, old grains tempeh, hazelnut–cocoa nib tempeh, millet koji, ocean island red pea miso, and treasure cranberry bean miso. When the ages are aced, there are in excess of 50 extra plans for utilizing them in fixings, dishes, and sweets including natto polenta, Thai marinated tempeh, and chocolate miso babka. For devotees enchanted by the flavor prospects and the medical advantages of maturing, this book opens up another universe of conceivable outcomes.

About the Author
Kirsten K. Shockey is the coauthor of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables with her husband, Christopher Shockey. 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.

Christopher Shockey is coauthor of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables with his wife, Kirsten K. Shockey. 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.

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.

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.This book is beautiful not only in its art and layout but also in prose. The instructions, anecdotes, and explanations are easy to follow and relate to. This is a must have for curious cooks in todays world! It's the perfect companion for those cooks that love to browse their local ethnic Asian market. It will help you to understand the foods found there and allow you to make them at home.-TMGastronout

This is the third Shockey & Shockey fermentation book I have purchased, and I believe it is now my favorite. A whole new world of fermentation has opened up to me with this deep, smart dive into learning how to make things like miso, tempeh and even tamari and shoyu. And, of course, the directions and information go above and beyond. They do their research and provide clear and concise details. In addition, their writing style is warm, friendly and sprinkled with funny asides -- making what could be a daunting and intimidating venture into something that's accessible and enjoyable! I also loved the recipes incorporating the ferments -- like Miso Marinated Eggs and the super inventive fillings for onigiri, as well as the Tempeh Fish Tacos. I simply cannot wait to continue to work my way through making things I never thought I could possibly make myself. Bravo and thank you, thank you! -ANNIE B

I love this book! It is easy to read and follow plus very informative. I recommend this book as a good starting point if you want to try making fermented foods like Tempeh, etc. I usually read the negative reviews prior to purchasing a product since they typically give a good basis of there are any major flaws. Seems most complaints were about having to buy special equipment such as a dehydrator or warming box or get all fancy making something special. Totally unnecessary! A liilte creative thinking, a light bulb and some kitchen towels have worked fine for Tempeh and Oncom. I will do the same for Natto, or maybe use the bulb in my oven since the heat needs to be a bit higher than for Tempeh. If I stick withmaking these items, I will probably invest in a dehydrator or warmer, but for now, just by adjusting the location of the heat source (light bulb), I'm able to produce excellent results. I went to a local Asian market for the soybeans and starter. They were really helpful. After natto, I will cure some meat with the koji and hopefully remember to update. -Lowcountry Lowman

Download Cooking Ebook Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans | 145 Mb | Pages 409 | True PDF | 2019 

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