Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten K. Shockey and Christopher Shockey

  • Soaking and steaming beans in an electric pressure cooker (page 55)

    from Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey and Christopher Shockey

    • Categories: Fermenting; Vegan; Vegetarian
    • Ingredients: beans of your choice
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Notes about Recipes in this book

  • Stinky-style fermented tofu

    • Ganga108 on January 11, 2025

      11th Jan: I am getting this underway today, and will update with results. I am doing a "plain" one ie no other flavourings except the salt and chilli. Wish me luck! In this summer weather the first ferment is likely to be at the lowest end of the specified time. I anticipate about 1.5 - 2 days. UPDATE: I left it too long (3 days) in this hot weather, so this one is a fail for the first attempt. I will try again though, when the weather is a little cooler. The reason I left it longer than anticipated is that it never got "wet" as described in the recipe, so I kept waiting for that point.

  • Myanmar-style fried tofu

    • Ganga108 on January 15, 2025

      This easy method of fermenting chickpea batter is also good for chickpea pancakes aka socca, farinata, pudla, cheela etc.

  • Oat koji

    • Ganga108 on January 15, 2026

      Shockey has a version in her 30-Day Fermentation Challenge.

  • Chickpea miso

    • Ganga108 on March 07, 2026

      Making chickpea miso today, to ferment for 2 - 6 months'ish. I'll check along the way.

  • Simple miso salad dressing

    • Ganga108 on January 16, 2026

      Another recipe from the 30-Day Fermentation Challenge. A great dressing, so easy.

  • South River porridge [Christian and Gaella Elwell]

    • Ganga108 on January 07, 2026

      Kirsten has included this in her 30-day Fermentation Challenge course and Sandor Katz has it in his book "Art of Fermentation". Love it, a new favourite.

  • Natto miso hummus

    • Ganga108 on January 09, 2026

      Shockey has a version of this in her 30 day fermentation course without natto etc. One of my favourite ferments, the taste is amazing.

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  • ISBN 10 1612129889
  • ISBN 13 9781612129884
  • Published Jun 25 2019
  • Format Paperback
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher Storey Publishing

Publishers Text

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods 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 components of 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. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

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