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.

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 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 – chef at RUDE FOOD Malmö, fermentationist, educator, forager, wild plant lover, healthy and sustainable food advocate

Register and more information