Learning -- Fermentation fundamentals -- Fermentation equipment: what you need -- A guide to legumes and cereal grains for fermentation -- Making -- Getting started: spontaneous ferments a.k.a. wild fermentation -- Natto and its alkaline cousins -- Tempeh and other Indonesian ferments -- Koji -- Amazake and other tasty koji ferments -- Miso and other fermented bean pastes, plus tasty sauces -- Eating -- Tasty sauces, pickles & condiments -- Breakfast -- Smaller bites -- Larger bites -- Desserts.
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