Art of Fermentation: Tempeh Making Workshop
In this hands-on workshop, participants will learn how to make delicious, homemade tempeh using organic soybeans from scratch!
What will be covered:
• The science behind tempeh fermentation
• Step-by-step tempeh preparation & incubation
• Troubleshooting common issues
• Tasting variety of fresh tempeh
Cost includes materials and take-home one piece of organic tempeh to ferment at home.
1 June, Sunday
10.30am - 12.30pm
Cooking School, Tropical Spice Garden
~
Important info:
1. While all materials will be provided, kindly bring a container to take home your piece of organic tempeh to ferment.
2. No prior experience needed—this workshop is perfect for beginners interested in fermentation!
3. Please inform the facilitator of any soy allergies.
In this hands-on workshop, participants will learn how to make delicious, homemade tempeh using organic soybeans from scratch!
What will be covered:
• The science behind tempeh fermentation
• Step-by-step tempeh preparation & incubation
• Troubleshooting common issues
• Tasting variety of fresh tempeh
Cost includes materials and take-home one piece of organic tempeh to ferment at home.
1 June, Sunday
10.30am - 12.30pm
Cooking School, Tropical Spice Garden
~
Important info:
1. While all materials will be provided, kindly bring a container to take home your piece of organic tempeh to ferment.
2. No prior experience needed—this workshop is perfect for beginners interested in fermentation!
3. Please inform the facilitator of any soy allergies.
In this hands-on workshop, participants will learn how to make delicious, homemade tempeh using organic soybeans from scratch!
What will be covered:
• The science behind tempeh fermentation
• Step-by-step tempeh preparation & incubation
• Troubleshooting common issues
• Tasting variety of fresh tempeh
Cost includes materials and take-home one piece of organic tempeh to ferment at home.
1 June, Sunday
10.30am - 12.30pm
Cooking School, Tropical Spice Garden
~
Important info:
1. While all materials will be provided, kindly bring a container to take home your piece of organic tempeh to ferment.
2. No prior experience needed—this workshop is perfect for beginners interested in fermentation!
3. Please inform the facilitator of any soy allergies.
About Ming Seem
Macrobiotic vegan chef & founder of Earth Kitchen
Program coordinator & volunteer at Community Eco Market (CEM)
Co-owner & volunteer at Kongsi Co-op
Graduate Level I, II & III of Kushi Macrobiotics School of Japan
Ming became interested in food as medicine when she discovered the efficacy of pure and wholesome food. Upon discovering macrobiotic, she found its philosophy which prescribe traditional, localised, organic and whole food relevant and timely to address current health crisis. She has since graduated in Level 1 to 3 from Kushi Macrobiotic School of Japan in Tokyo. She volunteers with Community Eco Market (CEM), a CSA-like program which promote organic farming and market low-waste and sustainability products to consumers.
