Miso, Tempeh, Natto & Other Tasty Ferments

A Step-by-Step Guide to Fermenting Grains and Beans

Contributors

By Kirsten K. Shockey

By Christopher Shockey

Foreword by David Zilber

Formats and Prices

Price

$29.95

Price

$39.95 CAD

Format

Format:

  1. Trade Paperback $29.95 $39.95 CAD
  2. ebook $1.99 $1.99 CAD

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
     

On Sale
Jun 25, 2019
Page Count
408 pages
Publisher
Storey
ISBN-13
9781612129884

Kirsten K. Shockey

Kirsten K. Shockey

About the Author

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon. 

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Christopher Shockey

Christopher Shockey

About the Author

Christopher Shockey and Kirsten K. Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. Christopher has years of experience producing ciders from their mountain homestead orchard and is a trained cider maker. The Shockeys got their start fermenting foods more than 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.
 

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