Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans / Kirsten K. Shockey & Christopher Shockey ; photography by Dina Avila ; foreword by David Zilber.

• Part I: Learning. Fermentation fundamentals ; Fermentation equipment: what you need ; A guide to the best legumes and cereal grains for fermentation -- Part II: Making. Getting started: spontaneous ferments (a.k.a. wild fermentation) ; Natto and its alkaline cousins ; Tempeh (and other Indonesian ferments) ; Koji ; Amazake and other koji ferments ; Miso and other fermented bean pastes, plus tasty sauces -- Part III: Eating. Tasty sauces, pickles, and condiments -- Breakfast -- Smaller bites -- Larger bites -- Desserts.

Ämnesord

Fermenterade livsmedel  (sao)

Konservering (livsmedel)  (sao)

Jäsning  (sao)

Bönor  (sao)

Sädesslag  (sao)

Hemkonservering  (sao)

Fermented foods  (LCSH)

Fermentation  (LCSH)

Beans  (LCSH)

Grain  (LCSH)

Genre

Recept  (saogf)

Kokböcker  (saogf)

Indexterm och SAB-rubrik

Qcada Hemkonservering

Klassifikation

641.42 (DDC)

Qcada (kssb/8)