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.
@focus404 Doesn't tempeh taste bitter and overall bad if you eat it raw? I've made a pad thai with peanut sauce and tempeh. It was quite good as I think tempeh needs to be "dressed up". But I'm at a loss for how to get the probiotic benefits. Surely cooking tempeh kills the probiotics, no?
@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 :)