Most people know tempe(h) 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. Participants will learn how to create an incubator to ferment tempe(h) at home and understand how to use different legumes and other ingredients to use instead of the traditional soybean. This demo and lecture-based class will also give participants a taste of the wonders of fresh tempe(h)–each person will walk away with tempe(h) spores to ferment beans into savory cakes at home!