Miso,Tempeh, Natto & Other Tasty Ferments
is a detailed and informational book on the art of fermentationa"a"recommended for professional chefs and passionate home cooks alike.
Shockey is the co-author of Miso, Tempeh, Nations Other Tasty Ferments
. Kirsten and her husband began fermenting foods 20 years ago on their 40-acre smallholding, which grew into an organic food company.
Does a fermented
food still contain live microbes when you eat it?
Preserving vegetables by adding salt and setting them aside a few days to ferment
is part of our family tradition.
Depending on the type of raw materials in final fermented
products, vegetable fermentation is characterized accordingly.
Studies on the chemo-sensory quality of artisanal organic cachaca produced with natural ferment
In 1993, her research group became the first to produce a genetically engineered Saccharomyces yeast that effectively can ferment
both glucose and xylose.
These two habanero-based ferments
are examples of the many flavors that pair well with habaneras.
Traditionally, vegetables have been fermented
with lots of salt.
Other vegetables are often pickled in lactic ferments
: Carrots, cucumbers, peppers and more can ferment
in lactic acid brines.
All you really need to make fermented
pickles is water, salt, and cucumbers.
Not to be outdone, garlic is in on the fermented
Most of us aren't likely to recognize the long list of fermented
foods in our lives, though we would never want to be without them.
Ciders, perries (fermented
from pears), and fermented
fruit blends of all kinds are proving popular with consumers.
The bulk of the remaining chapters are organized around types of ferment
, such as whether you're fermenting sugars into alcohol or vegetables, sour and tonic beverages, grains and starchy tubers, beans and nuts, meat and eggs, and cheese.