New recipe in our online documentation: Tempeh!
We discovered and learned how to make tempeh two years ago when we lived in Amsterdam. Going vegan invited us to explore food in a way we had never done before. Tempeh is now part of our daily diet. Making it taught us a lot about fermentation and its benefits, helped us understand our environment, made us want to become more resilient, to make our own tools.
@resist1984 Kimchi and saurkraut, or krautchi as Sandor Katz calls it in his book The Art of Fermentation, are totally meant to be eaten raw, to preserve, as you said, all their power :)
@resist1984 Even though tempeh can be eaten raw, it is generally not recommended to do so. All kinds of bacteria grow in it, both good and bad (for us). What interests me more in tempeh are the proteins created during the fermentation process and the B12 vitamins brought by the fungi (rhizopus).
@focus404 I think saurkraut has the same problem.. it tastes best when it's cooked, but cooking kills the probiotics.