Date: 7 November 2020, 12.00 – 16.00

Place: Malmö, STPLN, Stapelbäddsgatan 3

Tempeh has its origins in Indonesia, traditionally made from soybeans, but can be also made from other beans and grains. During the fermentation process, the specific strains of mold bind the beans together, turning them into a protein-rich, easily digestible delicacy.

During the workshop you will learn:

– how to start making your own tempeh at home
– easy and tested solutions for home scale production,
– how to make different variations of tempeh
– how to cook and store tempeh
– everything about the equipment needed
You will also get a tempeh starter to take home!

The workshop consists of:

– theoretical introduction,
– tasting different types of tempeh
– practical part – preparation of your own tempeh

Workshop teacher:
Agata Bielska – fermentation, foraging, and wild food educator

Price (included materials, compendium, and tasting)

Single ticket 550 kr

Duo ticket 950 kr