The Fermentation Evolution
Discover the tempeh ingredients that break the boundaries of what can be made more nutritious, digestible, and versatile to cook by fermenting.
By Indonesia Gastronomy Network
by Indonesian Tempe Movement
Fermenting Native Bean
These rice beans (Vigna umbellata) were found in Mollo, East Nusa Tenggara. Tempeh fermentation has the potential to make local crops like this more versatile to cook and more digestible to eat.
Fermenting Multiple Beans at Once
Such as this chickpea-mungbean tempeh, fermenting certain beans together can create a whole different tempehs in terms of texture, taste, and nutritional benefits.
Split pea - red lentil tempeh. (2021/2021) by Putri GremmerIndonesia Gastronomy Network
Fermenting Beauty
Putri Gremmer in Grenada experimented on pairing beautiful colours to make beautiful tempehs. Tempeh as an art, why not?
Fermenting Other Food Ingredients
Just like this noodle tempeh, anything cookable and edible can be fermented into tempeh.
Conchiglie rigatte pasta tempeh. (2021/2021) by Putri GremmerIndonesia Gastronomy Network
Conchiglie rigatte paste tempeh
by Putri Gremmer
Blackbean - edamame tempeh. (2021/2021) by Putri GremmerIndonesia Gastronomy Network
Blackbean and edamame tempeh
by Putri Gremmer
Split pea plus yam tempeh. (2021/2021) by Margot ZyIndonesia Gastronomy Network
Split pea plus yam tempeh
by Margot Zy
Split pea tempeh (2021/2021) by Shelly YunartoIndonesia Gastronomy Network
Splitpea tempeh
by Shelly Yunarto
Ricebean (Vigna umbellata) & Velvet bean (Mucuna pruriens) tempeh (2020/2020) by Dicky SendaIndonesia Gastronomy Network
Ricebean and Velvet bean Tempeh
by Dicky Senda
See how to make Tempeh in One Minute!
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