Session:Introduction to soy bean fermentation - Tempeh making
This page is a backup of https://events.ccc.de/congress/2014/wiki/Session:Traditional_makgeolli_brewing. Please refer to this site for up to date information.
Starts at 2014/12/28 14:00
Ends at 2014/12/28 16:00
Type Hands-On
Location: Food Hacking Base
Page [1]
Introduction to soy bean fermentation - Tempeh making
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 soy beans). 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. The proper fermentation conditions will be discussed and devices making it easy to full fill them suggested. We will be also harvesting the previously made ferment and as usually tasting samples of the final products. Depending on the time and availability of the cultures tempeh starter (Rhizopus oligosporus) and/or nattō starter (Bacillus subtilis) will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiments, hopefully also with links to European/USA suppliers. This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be welcome. No one turned away for lack of funds policy applied as usually.