Tempeh making ccccamp2019

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Tempeh made in cloth
Tempeh in banana leave
Tempeh cut close up

To secure spot on this workshop please sign in here.

Workshop manual is shared here.

This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes (most likely chickpeas), inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. 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 (and other legumes) 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 or chickpeas 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 harvesting/preparing the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (48 hours of fermentation at 25-30°C is sufficient). This time we will get some extra starting culture so everyone interested can leave with enough starter for the first few tries.

This workshop is based on donation at your will no one turned away for lack of funds. If you can afford to donate, please do so, some will go to fhb activities and some towards my fermentation projects (Algoldor).

For the past three years or so we are using starter from Topcultures company based in Belgium. It works very well and it is well priced, for €20-30 you will have enough to play for a year or so I would say.