South River porridge [Christian and Gaella Elwell] from Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans (page 333) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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.

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