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

Any vegetable, fruits, herbs, and spices, raw or cooked, can be fermented! Learn how to  ferment vegetables in a lot of different variation! Start to create amazing fermented products, which will support your health and  well-being!