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Finest-promoting fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with their latest guide, Miso, Tempeh, Natto & Different Tasty Ferments: A Step-by-Step Information to Fermenting Grains and Beans for Umami and Well being. This in-depth handbook affords accessible, step-by-step methods for fermenting beans and grains in the house kitchen. The Shockeys expand beyond the basic parts of traditionally Asian protein-wealthy ferments to incorporate not only soybeans and wheat, but additionally chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats.…Read more