Many people know tempeh as a bland, vacuum-sealed bean cake used as meat alternative. This workshop introduces the more exciting world of this mold-based ferment: the delicious, umami-rich Indonesian bean cake that can be made at home. Join this workshop to understand all you need to know about tempeh and how it’s misunderstood in the West. Participants will learn about the historical significance of this product, and gain insight into the cultural context that is absent among Western tempeh producers. Trevor Ring, founder of Community Cultures, will also guide you through how to ferment tempeh with confidence and creativity, and provide you with spores to make your own at home. This offering will leave you more knowledgeable about Indonesian cuisine and culture, fermentation, and producing tempeh.