Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans Padded and heavy metals from tap

and heavy metals from tap water

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

Selections from the 140-page softcover book include:

Now the experts at Ball have written a book destined to become the "bible" of home preserving

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 and heavy metals from tapBest 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,