2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner 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. The Shockeys expand beyond the basic components of traditionally Asian 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 nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

"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
 

Vorwort
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.

Autorentext

Kirsten K. Shockey and Christopher Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.

Klappentext

Best-selling fermentation authors Kirsten and Christopher Shockey offer accessible, step-by-step techniques for fermenting beans and grains in the home kitchen with this in-depth handbook.

The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also probiotic superfoods such as chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as:

• Ancient grains tempeh
• Hazelnut–cocoa nib tempeh
• Millet koji
• Sea island red pea miso
• Heirloom cranberry bean miso

Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a whole new world.

2020 IACP Cookbook Award Finalist 
2019 Foreword INDIES Winner  

Inhalt
Foreword by David Zilber
Preface
Introduction
Part 1: Learning
  1  Fermentation Fundamentals
  2  Fermentation Equipment: What You Need
  3  A Guide to Legumes and Cereal Grains for Fermentation
Part 2: Making
  4  Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation
  5  Natto and Its Alkaline Cousins
  6  Tempeh and Other Indonesian Ferments
  7  Koji
  8  Amazake and Other Tasty Koji Ferments
  9  Miso and Other Fermented Bean Pastes, Plus Tasty Sauces
Part 3: Eating
  Tasty Sauces, Pickles & Condiments
  Breakfast
  Smaller Bites
  Larger Bites
  Dessert
Troubleshooting
Endnotes
Bibliography
Metric Conversions
Source Guide
Acknowledgments
Index