Miso, Tempeh, Natto and Other Tasty Ferments

Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health

By: Kirsten K. Shockey, Christopher Shockey

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Paperback | 25 June 2019 | Edition Number 1

At a Glance

Paperback
408 Pages

Dimensions(cm)
30.2 x 22.2 x 4.3

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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.

Full-colour; photographs throughout

About the Authors

Kirsten K. Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They 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.

Industry Reviews

"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

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