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

Kirsten K. Shockey

Book - 2019

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Subjects
Fermented foods.
Beans > Preservation.
Grain > Preservation.
Cookbooks.
Genres
Cookbooks
Published
North Adams, MA : Storey Publishing [2019]
Language
English
Main Author
Kirsten K. Shockey (author)
Other Authors
Christopher Shockey (author), Dina Avila (photographer), David (Chef) Zilber (writer of foreword)
Physical Description
viii, 400 pages : color illustrations ; 26 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781612129884
  • Foreword
  • Preface
  • Introduction
  • Part I. Learning
  • Chapter 1. Fermentation Fundamentals
  • Chapter 2. Fermentation Equipment: What You Need
  • Chapter 3. A Guide to Legumes and Cereal Grains for Fermentation
  • Part II. Making
  • Chapter 4. Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation
  • Chapter 5. Natto and Its Alkaline Cousins
  • Chapter 6. Tempeh and Other Indonesian Ferments
  • Chapter 7. Koji
  • Chapter 8. Amazake and Other Tasty Koji Ferments
  • Chapter 9. Miso and Other Fermented Bean Pastes, Plus Tasty Sauces
  • Part III. Eating
  • Tasty Sauces, Pickles & Condiments
  • Breakfast
  • Smaller Bites
  • Larger Bites
  • Dessert
  • Troubleshooting
  • Endnotes
  • Bibliography
  • Metric Conversions
  • Source Guide
  • Acknowledgments
  • Index

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