Food Hacking Base Day1
| Food Hacking Base Day1 | |
|---|---|
| Date | 2014/01/10 |
| Time | |
| Location | (h)ACTA |
| Type | Workshop |
| Contact | Contact, algoldor@yahoo.com |
Food Hacking Base Day1 - Tempeh Workshop, hands on, starts around 7 pm, 15 people max
This workshop is an introduction to soybean ferments. It will take you through the preparation of the soybeans, inoculation of the beans with the microbial culture and the subsequent harvesting and aging. The ferment which we prepare will be tempeh which is traditional Indonesian dish made from fermented soy bean by Rhizopus oligosporus.
The diversity of the ferments which can be prepared from soybeans is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the soy beans). In this workshop we will go through the basic steps which will secure proper preparation of the soy beans as a substrate for the microbes to inoculate it with. The proper fermentation conditions will be discussed and devices making it easy to full fill them suggested. We will be also harvesting the previously made ferment and as usually tasting samples of the final products. We will also recommend places where to order/buy the cultures.
The event is as usually donation based, no one turned away for lack of funds, to cover the ingredients around 5 EU should do, anything extra moves us to the next hackerspace and get us closer to our
of 2000 eu which will help us to cover our expenses of our journey to and through Europe, many thanks for spreading the word and contributions!
Attending:
- Wally
- tg + 1
- Melanie
