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

by Kirsten K. Shockey and Christopher Shockey, 408 pages, 8x10, softcover. It turns out there’s more to fermented grains than beer, and more to fermented beans than compost fodder. With the help of carefully selected mold cultures, a DIY countertop setup, and the friendly counsel of the Shockeys, grains and legumes can take on a dizzying array of forms and flavors that improve their nutrition and add excitement to your pantry. Koji—the “seed” for miso, tamari and other mold-based ferments—in particular has become a darling of many chefs and fermentation nerds for its ability to produce the coveted umami flavor in almost anything it touches, to accelerate other fermentations, or digest otherwise inedible foods into novel and delicious condiments. This book does a good job acknowledging and summarizing the millennia of tradition behind these methods, while feeding the urge for iterative creativity and adaptation common to Western cooks. The authors’ joy is evident, and they write more like experienced co-conspirators than lab techs or chefs with something to prove. From properly preparing your legumes and grains, to managing the ferments, to recipes for using your finished products, this is a comprehensive accessible resource for anyone looking to expand their fermentation skills, improve the digestibility of beans and grains, or try something new in the kitchen. -KH