Homemade Tempeh - ONLINE CLASS
Taught by Cheryl Paswater
Cheryl Paswater is an Certified Fermentationist , Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. (www.contrabandferments.com) She lives in Brooklyn, NY.
*This class will be hosted virtually via Zoom. We'll send meeting info the day before class.*
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.
In this course we will cover the basic science behind Tempeh, a classic food in Indonesian cuisine, using fermentation to create protein-rich, easily digestible delicacy using soy and other types of legumes. Because the process of tempeh making takes a total of 36-48 hours, we will be learning together so you can incubate your own tempeh at home.
We will discuss the solutions and problem solving around making a simple home-made incubator and places to obtain tempeh spores. If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!