Come learn to make your own bean ferments! Tempeh and Miso are tasty and incredibly nutritious bean-based ferments which use the enzymatic power of specific fungal cultures to pre-digest and transforms ordinary beans into extraordinary culinary delights.
In this interactive workshop, we will cover the basic concepts involved in home fermenting. We will then dive into the specific world of bean ferments, including sourcing ingredients and equipment, with plenty of room for Q+A. Finally, we will get hands on, and make our own batches of Miso and Tempeh! Each participant will take home some samples, as well as recipes, a ‘suggested reading list’, and inspiration for future fermenting fervor!
Please bring your own pint-sized mason jars for samples. If you forget, there will be some jars provided.
Location: The straw bale building at the Compost Education Centre, 1216 North Park St, Victoria BC.
Suggested donation: $10 (no one turned away)