Tempeh (in Slovenian)

In this workshop, we will dive into the world of fermentation and prepare tempeh, a nutritious, protein-rich food with a long tradition originating in Indonesia. What makes tempeh unique is the way natural Rhizopus mold binds the ingredients during fermentation into a compact, highly digestible structure with a distinctive flavor and texture.

We will explore how, through a relatively simple process, basic ingredients can be transformed into a versatile plant-based food suitable for a wide range of dishes—from warm meals to salads and snacks. Alongside the classic soy-based version, we will also experiment with less conventional but equally interesting variations using chickpeas and pumpkin seeds, offering new flavors and textures.

During the workshop, we will go step by step through the entire process—from preparing the raw ingredients to inoculation and proper incubation. Each participant will prepare their own batch for fermentation, which will be left to mature and collected a few days later once the tempeh is ready.

During the workshop, we will:

• prepare tempeh from soybeans, chickpeas, and pumpkin seeds,
• learn the key stages of fermentation (preparation, inoculation, incubation),
• discuss the conditions required for safe and successful fermentation,
• taste finished tempeh and explore its potential uses.

Participants will leave the workshop with practical knowledge for making tempeh at home, along with a deeper understanding of fermentation processes and the conditions they require—from temperature and humidity to hygiene. Together, we will also develop ideas on how to incorporate tempeh into everyday cooking and use it as a versatile ingredient in the kitchen.

The workshop is suitable for beginners as well as anyone interested in fermentation, sustainable food practices, and making food from basic ingredients.

About the mentor

The workshop will be led by Matija Ranzinger, who develops fermented plant-based spreads made from whole ingredients with enhanced nutritional value as part of the Mestni inkubator programme at Mladi Rog.

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Participants should gather 15 minutes before the start of the programme in the entrance lobby of Center Rog. Please store personal belongings in the lockers that will be shown to you by the mentor. Please arrive on time, as late entry into the lab cannot be guaranteed due to disruption of the working process.

The programme is conducted in Slovenian unless otherwise stated.

The programme is intended for participants aged 14 and above unless otherwise stated.

In case of cancellation, you will be notified two days before the scheduled start.

If you are unable to attend, fees are non-refundable and the date cannot be changed. Participation may be transferred to another person, provided you inform us at least 24 hours before the start at kuhanje@center-rog.si.

We look forward to your company and to creating together!