Tempe Workshop - November 19. 2024

Traditionally a Javanese fermented soybean cake that was also made with a wide variety of locally available beans and nuts. Through the amazing process of fermentation, the soy bean becomes more digestible to the human body.

At Foo Ferments, I play around with what is available close to me and use what makes sustainable sense as much as possible. Many of you have been asking about my tempe process and I'm finally ready to share it with you. 

We will cover the necessary basics and helpful tips for what it takes to successfully make tempe at home. 

🗓️Tuesday, November 19th
Kl 17.00 (2 - 2,5 hours)

Fermentation level: intermediate

💰Price: 550 dkk/person
Includes all workshop material and some fresh tempe to take home

📍Place: Foo Ferments