Join us for a comprehensive hands-on workshop all about making your own fermented tofu, miso paste and tempeh from scratch at home. We’ll talk about the health benefits of fermenting soy, and about other legumes you can use if you prefer. Your Instructor Liz will cover:

– Fermenting process for fermented tofu and miso paste- done hands-on by the full class

– Talk through of the process to make tempeh and tasters

– Choice of ingredients

– Equipment required and the fermenting environment

– Variations on the basic recipes

– How to use these products when cooking

As a group you’ll make a batch of miso paste, fermented tofu, and miso soup to share.

You’ll leave with one 500 ml jar of white (sweet) miso paste, a jar of fermented tofu, and a recipe booklet for fermenting soy.

All equipment and materials are provided, but please bring a weight to help with the process- a small ziploc bag full of rocks or sand or pastry weights are perfect. And a pen and notebook are handy.

All this is set in the grounds of Perth City Farm, non-profit community environmental centre that provides space and opportunities to cultivate connection, and educates and enables all of us to live sustainably with nature. The workshop space is connected to our lush food gardens, and we’ll make use of them as much as possible during the workshop.