This book is a tome. A holy bible.
I ahve made my own Koji, Tempeh, Tofu, Kim Chee, and Saur Kraut with this book. Admitedly the Saur Kraut was wierd but my German relatives confirmed what I had done and were overjoyed that I had done it the old way.
My long experience in microbiology and fermentation (beer, beer, beer, beer) mean
I KNOW THIS IS GOOD BOOK.
But the most ignorant (but literate) mudsquating yokel can pull of alost any ferment cuz the techniques are thousand years old.
Get this book and get on it.