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

Christopher Shockey

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

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.

376 pages, Full colour photographs throughout

Media	Books Paperback Book (Book with soft cover and glued back)
Released	June 25, 2019
ISBN13	9781612129884
Publishers	Workman Publishing
Pages	408
Dimensions	204 × 253 × 20 mm · 1.13 kg
Language	English

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