Langbeschreibung
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. This comprehensive handbook for the home cook teaches the fundamentals of creating fermented beans and grains using not only the customary soybeans and rice but also chickpeas, lentils, oats, quinoa, and more. Learn the most accessible methods of fermenting with step-by-step instructions and expert guidance on equipment, setup, and troubleshooting. Recipes for using your ferments in dishes that span the menu, along with tips from contemporary fermenters, create a wide world of flavor possibilities you can produce in your own kitchen.
Inhaltsverzeichnis
Foreword by David Zilber Preface IntroductionPart 1: Learning 1 Fermentation Fundamentals 2 Fermentation Equipment: What You Need 3 A Guide to Legumes and Cereal Grains for FermentationPart 2: Making 4 Getting Started: Spontaneous Ferments a.k.a. Wild Fermentation 5 Natto and Its Alkaline Cousins 6 Tempeh and Other Indonesian Ferments 7 Koji 8 Amazake and Other Tasty Koji Ferments 9 Miso and Other Fermented Bean Pastes, Plus Tasty SaucesPart 3: Eating Tasty Sauces, Pickles & Condiments Breakfast Smaller Bites Larger Bites Dessert Troubleshooting Endnotes Bibliography Metric Conversions Source Guide Acknowledgments Index