literature
Recommended literature
The Book of Miso (by William Shurtleff & Akiko Aoyagi)
The Book of Tempeh (by William Shurtleff & Akiko Aoyagi)
Miso (by Claudia Zaltenbach)
Koji Alchemy (by Rich Shih & Jermeny Umansky)
Noma Manual Fermentation (by René Redzepi & David Zilber)
Wild Fermentation (by Sandor Katz)
The Art of Fermentation (by Sandor Katz)
Preserving the Japanese Way (by Nancy Singleton Hachisu)
Wildcrafted Fermentation (by Pascal Baudar)