In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories.
In an anti-bacterial age, fermentation is quickly becoming a lost art. We are here to reclaim it as an energy efficient food-preservation technique which is rooted in our cultural histories. We are captivated and inspired by the way fermented foods engage our senses and enhance whole food eating and less food wasting!
Our focus this evening is TEMPEH! A classic food in Indonesian cuisine, using fermentation to create protein-rich, easily digestible delicacy using soy and other types of legumes.
Be ready – will we TALKING, EATING, DRINKING, and MAKING delicious probiotic foods and drinks. Everyone should come with a curious appetite and open mind and leave with a bag of their own tempeh to take home and continue to incubate and develop with the newfound knowledge of how to tend it, eat it and make more.
Because the process of tempeh making takes a total of 36-48 hours, we will be learning together and you will go home with some pieces of finished tempeh, as well as a pack of your own to incubate at home. We will discuss the solutions and problem solving around making a simple home-made incubator.
Do you have a THERMOMETER to measure how hot your temperature rises? (a meat or candy thermometer is fine). If not, the ticket options come with buying a thermometer and you can pick it up and use it during the workshop.
(Thursday) 7:00 pm - 9:00 pm CET
Dieffenbachstraße 68, 10967 Berlin