Introduction to soybean fermentation - Tempeh making
|Description||You will learn what the tempeh is, bit about it's history and origin, taste samples of this dish and importantly you will prepare your own batch of tempeh using soy beans and commercial starter culture.|
|Tags||tempeh, Rhizopus oligosporus, soybean, Foodhackingbase|
|Language|| en - English |
en - English
|Starts at||2015/08/13 14:00|
|Ends at||2015/08/13 16:00|
This workshop is an introduction to soybean fermentation. You will learn how to prepare well your soybeans, inoculate them with the microbial culture and the subsequent harvesting, flavouring and aging. We will use tempeh starter in this case Rhizopus oligosporus, which is nice and easy opening for beginners.
The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soy beans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. The proper fermentation conditions will be discussed and devices making it easy to full fill them suggested. We will be also harvesting the previously made ferment and as usually tasting samples of the final products. We will use commercial tempeh starter which is the microbial culture of Rhizopus oligosporus. We will do our best to provide you with bit of culture so you can do at least batch or two at home, however ordering your own culture is not a problem (in Europe). You should come back during the camp to see your culture fermenting, on day 2 or latest day 3 it will be ready to harvest and flavour so you can enjoy the "fruits of your efforts" before the camp finishes! This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be welcome we need resources for our future projects, however no one turned away for lack of funds policy applied as usually.
Please sign in to participate in this workshop, spots are limited, first come, first served.