Synopses & Reviews
Bestselling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto, and 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.
“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, coauthor of The Noma Guide to Fermentation
"Miso,Tempeh, Natto, and 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....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
About the Author
Kirsten K. Shockey and Christopher Shockey are the coauthors of Fermented Vegetables, Fiery Ferments, and the new Miso, Tempeh, Natto, and Other Tasty Ferments, books that came from their desires to help people eat in new ways, both for their health and that of the planet, and to push these culinary arts to new flavors. They got their start in fermenting foods 20 years ago on a 40-acre hillside smallholding that grew into their organic food company. When Kirsten and Christopher realized their passion was for the process, they chose instead to focus on teaching fermentation arts to others. They travel worldwide helping people to make, enjoy, and connect with their food. You can find stories of a life fueled by fermented foods on Instagram @ferment.works or on the web at www.ferment.works.
Kirsten K. Shockey, Christopher Shockey on PowellsBooks.Blog
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...