Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab Unlike commercially grown cannabis

Unlike commercially grown cannabis

If you buy a lot of beef jerky

Halle Cottis goes beyond using vinegar and baking soda and provides powerful recipes to clean your entire house from the inside out

Growing "at-risk" medicinal plants depends on conserving or creating the environment that harbors them

Global warming and the destruction of natural habitats are a serious threat to many plants

Koji Alchemy: Rediscovering The Magic Of Mold-Based Fermentation Alexander Schwab Unlike commercially grown cannabisThe first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine. Koji Alchemy chefs Jeremy Umansky and Rich Shihcollectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredientdeliver a comprehensive look at