Miso, Tempeh, Natto and Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans for Umami and Health

Description

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.

Product details

EAN/ISBN:: 9781612129884
Medium:: Paperback
Number of pages:: 376
Publication date:: 2019-06-05
Publisher:: Storey Publishing LLC

EAN/ISBN:: 9781612129884
Medium:: Paperback
Number of pages:: 376
Publication date:: 2019-06-05
Publisher:: Storey Publishing LLC

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