MISO, TEMPEH, NATTO & OTHER TASTY FERMENTS: A Step-by-Step Guide to Fermenting Grains and Beans

Unlock the full nutritional potential of legumes and grains with flavorful homemade fermented superfoods. Miso, koji, tempeh, natto, and other probiotic rich ferments are the bedrocks of flavor in traditional Asian cuisine. Learn the most accessible methods of fermenting with step by step instructions and expert guidance on equipment and setup. Well illustrated in color.