Unlock Now Miso, Tempeh, Natto Other Tasty Ferments: A Step-by-Step Guide To Fermenting Grains And Beans Scripted By Kirsten K. Shockey, Christopher Shockey Distributed As Interactive EBook

and Christopher have written a beautifully researched and approachable book for lovers of Asian ferments, This book demystifies the processes and methods for producing foods such as tempeh, miso, and koji, and will enable anyone to make these foods successfully at home or in a professional kitchen.
Ive been waiting for a book of this magnitude and approachability for a long time, I now have something to keep in my kitchen to guide me down the rabbit hole that is Asian fermented foods.


This book is beautiful not only in its art and layout but also in prose, The instructions, anecdotes, and explanations are easy to follow and relate to, This is a must have for curious cooks in todays world! It's the perfect companion for those cooks that love to browse their local ethnic Asian market.
It will help you to understand the foods found there and allow you to make them at home, This is a book filled with a wealth of wisdom and experience, I have never made any of these before but do dabble with anaerobic fermentations, kombucha , kefir etc I really liked the idea of having a go at this and having one clear source to turn to.
This book is it. It clearly sets out everything you need to know and in a couple of weeks I am producing impressive quantities of fermented quality products.
Fresh tempeh is delicious gentle, nutty with a hint of mushrooms, It freezes really well too ! As I write I have "soya tempeh with chestnuts" fermenting happily away! I live in the UK and have had no problem at all buying lab quality starters cheaply for Tempeh ,Natto and Koji all online.
And of course Non GMO organic beans,
It really is a step by step guide but also a generous sharing of years of experience and experimentation, There are overpages with background and hugely interesting information on every bit of the subject and recipes to get you started and familiar with the basics.
I was apprehensive at first thinking it would be too difficult to do at home but I am smitten after instant success with tempeh with no special equipment at all in my kitchen at home.
I have since made an investment in a folding bread proofer which will consistently allow control of the incubation temperatures and allow me to confidently work my way through the other tasty ferments on offer here ie natto,koji,miso in so many forms.
. who knew ! and other umami pastes and sauces, This book empowers you to go beyond the basics by being so warm,encouraging but most importantly clear in its instruction and bountiful in its advice.

If you are interested in this area of fermentation I cannot recommend this book enough you will need no other.
Its also has a really attractive layout and is well bound with good quality finished paper, I'm delighted with it: Thank you to the authors who give up their advice and experience so enthusiastically, I love making my own tempeh and miso, I already had experience making them when I picked up this book, Which is good, because some of the recipes for tempeh at least are missing key instructionslike when you add the starter.
Simpler recipes earlier in the book have the timing for this, so if you're new, make sure you start with those so you know when to add the starter.
Maybe the next edition will address this gap, Good, book, interesting to read, However, reading is not eating,

I have had Tempeh it's OK, nothing to write home about, I love tofu and soy, I love Miso. I had never tried Natto,
After reading this, I tried Natto, Here is what you should know,

. Miso is quite tasty. It is also quite high in salt, If you dilute it enough reduce the salt flavor, well, there isn't much other flavor left, It is very subtle. Probably the best use is AS a salty seasoning,

. Tempeh has very little flavor, and it is NOT probiotic, You must heat it and kill the bacteria before you eat it, for safety, This is because it doesn't HAVE all that salt as a preservative, In order to make up for the lack of taste, it is frequently used with soy sauce and other flavorings to make it interesting.


. I dropped theon some New York Natto that is suggested in the book, They are a good company to work for except that their minimum order is! and the product arrived well packaged with cold blocks.


The natto, out of the jar, is one of the most disgusting, intimidating foods I have every tried, The flavor is quite mild, and

not too bad, The texture is, well, awful, Not just sticky, but extremely gooey, It is so gooey that if you put some natto in your mouth, it is extremely diffcult to chew the soybeans because they just slide around in the goo.
I tried it several times, and I almost threw up the last time, I will never eat natto like that again,

The only way I could get it to work for me was to make up a batch of Miso soup, likecupsoz, then after it has boild but is still hot, add a tablespon or two of Natto.
Stir the Natto on in thorougly so there sticky stuff disperses through the broth and then it is edible, If you don't add too much Natto, it makes a nice filling Miso Soup with a little bit of heft to it.


The problem is, if you buy NY Natto, you havejars which will take me a year to use up, and they don't last that long, even in the fridge.
I love this book! It is easy to read and follow plus very informative, I recommend this book as a good starting point if you want to try making fermented foods like Tempeh, etc, I usually read the negative reviews prior to purchasing a product since they typically give a good basis of there are any major flaws.
Seems most complaints were about having to buy special equipment such as a dehydrator or warming box or get all fancy making something special.
Totally unnecessary! A liilte creative thinking, a light bulb and some kitchen towels have worked fine for Tempeh and Oncom, I will do the same for Natto, or maybe use the bulb in my oven since the heat needs to be a bit higher than for Tempeh.
If I stick withmaking these items, I will probably invest in a dehydrator or warmer, but for now, just by adjusting the location of the heat source light bulb, I'm able to produce excellent results.
I went to a local Asian market for the soybeans and starter, They were really helpful. After natto, I will cure some meat with the koji and hopefully remember to update, Best selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticsuperfoods with Miso, Tempeh, Natto Other Tasty Ferments.
This in depth handbook offers accessible, step by step techniques for fermenting beans and grains in the home kitchen, The Shockeys expand beyond the basic componentsof traditionally Asian protein rich ferments to include not only soybeans and wheat, but also chickpeas, black eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.
Theirferments feature creative combinations such as ancient grains tempeh, hazelnutcocoa nibtempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso.
Once the ferments are mastered, there are thanadditional recipes for using them in condiments, dishes, and dessertsincluding natto polenta, Thai marinated tempeh, and chocolate miso babka.
Forenthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.


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This is the third Shockey Shockey fermentation book I have purchased, and I believe it is now my favorite, A whole new world of fermentation has opened up to me with this deep, smart dive into learning how to make things like miso, tempeh and even tamari and shoyu.
And, of course, the directions and information go above and beyond, They do their research and provide clear and concise details, In addition, their writing style is warm, friendly and sprinkled with funny asides making what could be a daunting and intimidating venture into something that's accessible and enjoyable!

I also loved the recipes incorporating the ferments like Miso Marinated Eggs and the super inventive fillings for onigiri, as well as the Tempeh Fish Tacos.
I simply cannot wait to continue to work my way through making things I never thought I could possibly make myself.
Bravo and thank you, thank you! A book with lovely recipes and pictorial instructions,
A major fan already, Read through it in a couple of hours, Im enjoying this book. Ive made natto several times using its instructions,

The instructions are clear, I had no trouble making natto, even though I was completely new at it, I used my Instant Pot on yogurt setting for the fermentation process, which worked for me, For the culture, I used two tablespoons of natto that I had ordered on from Rhapsody Natural Foods, The natto came out perfectly,

With the books encouragement and instructions, I tried making with black soybeans from Soy America on , in addition to my first batch using the common tan soybeans.
It came out perfectly, too, I now can make natto for my bone health for the price of dried soybeans!

I havent tried making anything else yet, but Im enjoying reading it and learning just what is in all of the fermented foods I have been buying.
I like that the authors include information about some of the health benefits of each food,

I hesitated to order the book because all I wanted to make was natto, and it was a big, thick book and price with much that I thought would be irrelevant to me.
But I love it and may try making something else in the future, While this looks like a great technical resource for ferments, the book is really spoiled by the inclusion of animal experiments throughout.
It's even complete with highlighted "Science Says" boxes containing descriptions of cruel experiments conducted solely to find out whether a ferment produces protein in rats or other relatively trivial curiosities.


The text is also peppered with examples and reads something like "You can enjoy making this tasty ferment at home using this nice method and it will be good for your health, for example some scientists cruelly tortured some animals to find out exactly how.
Here is a description of how they did this, Now, once your ferment is ready, there are so many possibilities"

It's nasty and jarring in what otherwise could have been a really nice book.
There was no reason why any animal experiments couldn't have been aggregated without graphic descriptions and paper titles provided in an index, or at least confined to one chapter I still would find that in hugely poor taste for a cookbook but it would be an improvement as opposed to throughout.
Add to that, cherry picking one or two studies to make a point isn't entirely scientific, I'm halfway through an Msc, so I'm used to reading this kind of crap, I just wouldn't expect it in what I thought would be a nice cookbook and relaxing read.


I'm not even vegan and I found it pretty gross on the whole, To my mind the authors will probably alienate the biggest group of people who would be interested in such a book, namely vegans and vegetarians who are searching for a decent CRUELTY FREE meat protein alternative.


Bracing myself for the "Sorry you feel" response to this but then again I'm pretty sure plenty of other people feel exactly the same and will avoid this book.
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