Our publisher approached us to write a cookbook that would bring together the ancient techniques of different bean and grain fermentations so that it all felt doable, more familiar, and exciting to explore. Neither of us had made miso, tempeh, natto, or koji from scratch, so it was a really deep dive for us. The fermentation community is an embracing group and many folks with professional experience spent hours mentoring us from afar. We are forever thankful for their generosity. From the initial reactions to the book from our friend Sandor Katz of
The Art of Fermentation and colleague David Zilber of
The Noma Guide to Fermentation, we think we did it well...