|Description||You will learn preparation of soy beans for subsequent fermentation with microbial culture producing tempeh and maybe another ferment.|
|Tags||tempeh, soybean, food hacking, fermentation, foodhackingbase|
|Language|| cs - Czech, en - English, es - Spanish / Castilian |
cs - Czech, en - English, es - Spanish / Castilian
|Subtitle||Centro Sociale located event|
|Starts at||2015/12/27 14:00|
|Ends at||2015/12/27 16:00|
Please sign in for this workshop.
This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and ageing. We will focus on tempeh cultured by 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 soybeans). 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. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter Rhizopus oligosporus and/or nattō starter Bacillus subtilis will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiments, hopefully also with links to European/USA suppliers. This workshop is donation based, 5-10 EU will cover the ingredient costs, anything more would be great! No one turned away for lack of funds policy applied as usually.
If you really want to participate at this event please do sign in here.
PS I will try to bring a bit of rice straw to try the wild fermentation which is used in Korea to make chongukcan.