kr600,00kr1.100,00 inc. VAT

Growing tempeh is fascinating. In several hours beans or grains get transformed in a compact cake, bound together by dense, fluffy mycelium. Miracle! What’s more fresh homemade tempeh taste delicious, is easy to digest and open up a whole new universe of culinary possibilities.


season autumn 2021 location

DATE: 13th November 2021 12.00-16.00


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 protein-rich, easily digestible delicacy.

During this 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 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 includes all ingredients and fermented fika


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