Miso, Tempeh, Natto And Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans For Umami And Health

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.

• | By (Author): Kirsten K. Shockey
• | Publisher: Storey Publishing LLC
• | Publication Date: Jun 25, 2019
• | Country of Publication: United States
• | Number of Pages: 396 pages
• | Language: Unknown
• | Binding: Softback
• | ISBN-10: 1612129889
• | ISBN-13: 9781612129884