Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
by Kirsten K. Shockey, Christopher Shockey
Step-by-step instructions for fermenting grains and beans, covering miso, tempeh, natto, and other traditional ferments for home cooks.
About This Book
This book offers a step-by-step approach to fermenting grains and beans.
Readers are introduced to traditional ferments such as miso, tempeh, and natto.
The guide focuses on accessible techniques for home cooks.
Emphasis is placed on safe and reliable fermentation methods.
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