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"Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans"

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Best-selling authors Kirsten and Christopher Shockey explore a whole new area of probiotic superfoods with the book "Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans".

This comprehensive guide provides accessible step-by-step techniques for home fermentation of beans and grains.

In this cookbook, the Shockeys go beyond the basic components of traditional, protein-rich Asian fermentations. They not only explore soybeans and wheat but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.

The recipes detailed in this book feature creative fermentation combinations such as ancient grain tempeh, hazelnut, and cocoa bean tempeh, millet koji, Sea Island red pea miso, and cranberry beans miso.

Once you've mastered the ferments, discover more than 50 additional recipes for use in condiments, dishes, and desserts, including natto polenta, Thai pickled tempeh, and chocolate miska babka.

For enthusiasts passionate about the potential flavours and health benefits of fermentation, this book opens up an entirely new world of possibilities.

With this book, go beyond basic fermentations and make fermented beans, soybeans, chickpeas & more!


About the Authors

Co-authors of "Fiery Ferments", "Fermented Vegetables" and "The Big Book of Cidermaking", Kirsten K. and Christopher Shockey began experimenting with fermentations on their farm, where they created and marketed over 40 recipes.

Today, they are dedicated to teaching the art of vegetable fermentation through classes and workshops on their farm that sits on 40 acres on a hillside in the Applegate Valley of Southern Oregon.


Reviews of The Book

"What an exciting new resource for fermentation enthusiasts! This book opens the door to amazing culinary adventures and incomparable umami flavors."
- Sandor Ellix Katz, author of "The Art of Fermentation" and "Wild Fermentation"

"The Shockeys have put together a thorough and masterful work that builds on the theme that education and knowledge are essential. There's beauty in the idea that you have to share ferments to make them. Because you have to share knowledge, too, to create it. And within these pages, you'll find a wealth of it."
- David Zilber, co-author of "The Noma Guide to Fermentation"



  • Publisher: Storey
  • Language: English
  • Pages: 400
  • Release date: June 25, 2019
  • ISBN: 9781612129884
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