Literatur

Empfohlene Literatur

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-Handbuch 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)