Kombucha workshop mfr2016: Difference between revisions
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This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and ageing. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by [https://en.wikipedia.org/wiki/Rhizopus_oligosporus ''Rhizopus oligosporus''] which is nice and easy opening for beginners. | This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and ageing. We will focus on [https://en.wikipedia.org/wiki/Tempeh tempeh] cultured by [https://en.wikipedia.org/wiki/Rhizopus_oligosporus ''Rhizopus oligosporus''] which is nice and easy opening for beginners. | ||
The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also | The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also tasting samples of the final product (commercial type this time). We will do our best to provide the participants with adequate starter cultures for at least one or two extra batches and with links to European/USA suppliers. | ||
This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be great! No one turned away for lack of funds policy applied as usually. | |||
[https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.] | [https://foodhackingbase.org/wiki/Recipe:Tempeh_making_manual_-_short_workshop_form Workshop manual is shared here.] | ||
Revision as of 15:43, 10 March 2016
This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and ageing. We will focus on tempeh cultured by Rhizopus oligosporus which is nice and easy opening for beginners.
The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soybeans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also tasting samples of the final product (commercial type this time). We will do our best to provide the participants with adequate starter cultures for at least one or two extra batches and with links to European/USA suppliers.
This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be great! No one turned away for lack of funds policy applied as usually.