Tempeh Workshop

We are here to reclaim fermentation as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and less food wasting!

Our focus this evening is TEMPEH! A classic food in Indonesian cuisine, using mold-fermentation to create protein rich, highly digestible delicacy using soy and other types of legumes.

Be ready – will we TALKING, EATING and MAKING tempeh. Everyone should come with a curious appetite and open mind and leave with a bag of their own tempeh to take home and continue to incubate and develop with the newfound knowledge of how to tend it, eat it and make more.

The process of tempeh making takes a total of 36-48 hours. In this workshop, we will learn and discuss the methods, solutions and problem solving techniques around making tempeh, as well as how to create a simple home-made incubator.

Come with curious taste buds and open minds to how mold can transform food to become more nutritious and delicious!

workshop language: English

spots limited