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

Rice bean (Vigna umbellata) & Velvet bean (Mucuna pruriens) tempe (2020/2020) by Dicky SendaIndonesia Gastronomy Network

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. 

Chickpea - mungbean tempeh. (2021/2021) by Putri GremmerIndonesia Gastronomy Network

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?

Noodle tempeh. (2021/2021) by DriandoIndonesia Gastronomy Network

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

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