Tempeh Making

Tempeh-making is a technical practice, but with the right equipment and tools, you’ll have a block of delicious tempeh in your kitchen in no time. Using kitchen magic, we will condense the key steps of a 2-3 day process into a hands-on primer on the basics, from boiling and inoculating beans, to incubation and culinary uses! Students will take home a block of freshly fermented tempeh as well as inoculated beans to incubate at home.

This workshop is led by craft tempeh company Reculture Foods co-owners Feby and Melati. They will share an expansive understanding of the cultural context of Indonesian tempeh and how it gained popularity in the United States. (Spoiler alert, the Bay Area played an important role!) They will weave the topics of history and reclamation in with the technical science of fermentation.

All students will receive a 10% discount on post-workshop purchases at Preserved. The minimum age for our workshops is 14 years old. 

All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.