Miso, Tempeh, Natto & Other Tasty Ferments

Discover the art of fermentation with Miso, Tempeh, Natto & Other Tasty Ferments by bestselling authors Kirsten K. Shockey and Christopher Shockey. Published by Workman Publishing in 2019, this comprehensive guide spans 408 pages and offers an in-depth exploration of creating delicious fermented bean and grain products right in your home kitchen. Learn the secrets behind making traditional staples like miso, tempeh, natto, and koji, and unlock a world of flavor and nutrition. Perfect for both beginners and seasoned fermenters, this book provides clear instructions, tips, and techniques to elevate your culinary skills. Embrace the health benefits and unique tastes of fermentation with this essential guide!