Learn about the fascinating world of the Indonesian soybean cake, tempeh, from its history and cultural context to production at home.

Many people know tempe 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 virtual 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 tempe producers. Feby, founder of Reculture Foods, and Trevor, founder of Community Cultures, will also guide you through how to ferment tempe(h) at home with confidence and creativity. This collaborative offering will leave you more knowledgeable about Indonesian cuisine and culture, fermentation, and producing tempeh at home.

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