Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans Padded Edge is razor-sharp and cuts

Edge is razor-sharp and cuts easily through roots and clay soil

Grass-Fed Beef for a Post-Pandemic World outlines a hopeful path out of our broken food system via regional networks of regeneratively produced meat

Plate and cover: 16 inches by 24 inches

The fermenting process starts immediately

Extensive insider photography offering intimate glimpses of craft distilling today

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans Padded Edge is razor-sharp and cutsBest 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,