Fermenting Tempe(h) at Home

Many 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. Join this workshop to understsand all you need to know about tempe(h) 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(h) producers. Trevor Ring, founder of Community Cultures, will also guide you through how to ferment tempe(h) 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 tempe(h).

MEET THE INSTRUCTOR

Trevor Ring

Trevor Ring is the founder Community Cultures. He has taught about fermentation for a decade, worked for numerous agriculture, food and fermentation businesses, and produces fermented products in Pittsburgh, Pennsylvania. He has grown mold on the commercial scale (koji for miso), and has explored using other spores on an assortment of grains and legumes at home [for tempe(h)]. He is most excited about sharing his knowledge of fermentation and utilizing seasonal and regional ingredients to inspire his ferments.

Community Cultures

Community Cultures provides virtual and in-person Fermentation Workshops, Private Events & Consulting, and Fermented Products in the Pittsburgh, Pennsylvania region. Embracing fermentation is an exciting way to explore health, creativity, and our relationship with food. Our goal is to make fermentation education accessible to all through affordable workshops and simple techniques. We believe that fermentation can be used to create community and build a more resilient food system.

Host or Publisher Community Cultures