Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans Padded it’s strong and durable to

it’s strong and durable to outlast thousands of uses

Plate and cover: 16 inches by 24 inches

Vandana Shiva has been described in many ways: the "Gandhi of Grain

and heavy metals from tap water

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

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-By-Step Guide To Fermenting Grains And Beans Padded it’s strong and durable toBest 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,