Literatur

The book of miso  (by William Roy Shurtleff)

Miso (by Claudia Zaltenbach)

The book of tempeh (by William Roy Shurtleff)

Koji alchemy book (Rich Shih and Jermeny Umanski)

Noma Handbuch Fermentation (by Rene 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)