Join us for a comprehensive hands-on workshop all about fermenting your own miso paste and tempeh from scratch at home. Your Instructor Liz will cover:

– The fermenting process for miso paste and tempeh

– Choice of ingredients

– Equipment required and the fermenting environment

– Variations on the basic recipes

– How to use these two products when cooking

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

You’ll leave with one 500 ml jar of white (sweet) miso paste and a recipe book for miso and tempeh. 

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.