Session:Introduction to soybean fermentation

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Subtitle asian style of fermentation
Starts at 2017/08/04 14:00
Ends at 2017/08/04 16:00
Duration 120 minutes
Location Village:Foodhackingbase

Block of tempeh (picture courtesy of Dan Merz)

To secure spot on this workshop please sign in here.

This workshop is an introduction to soybean fermentation. It will take you through the preparation of the soybeans or other legumes, inoculation of the beans with the microbial culture and the subsequent harvesting and aging - your ferment should be ready for preparation and eating on the Day 3. We will focus on tempeh cultured by Rhizopus oligosporus which is nice and easy opening for beginners.

The diversity of the ferments which can be prepared from soybeans (and other legumes) is truly amazing, depending on the cultures (microbes) being used and conditions/techniques applied (and of course the treatment of the beans). In this workshop we will go through the basic steps which will secure proper preparation of the beans as a substrate for the microbes to inoculate it with. Optimal fermentation conditions will be discussed and devices making it easy to establish them suggested (Experimental Incubator for example). We will be also harvesting the previously made tempeh and as usually tasting samples of the final products. The results of this workshop should be ready for tasting on Day 3 (24-48 hours of fermentation is sufficient). Depending on the time and availability of the cultures tempeh starter Rhizopus oligosporus and/or nattō starter Bacillus subtilis will be used and discussed. We will do our best to provide the participants with adequate starter cultures for their experiment.

This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by selecting this workshop as a perk at our crowdsourcing campaign (seven spots available) for €20 (or more) or at the event. I Algoldor will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!

PS When in doubts you should know that I got in to Sandor Katz workshop a while ago, which was one of the turning points for me inspiring me in starting food&drink fermentation as my profession, because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right?

Workshop manual is shared here.