Buckwheat Tempeh

(Video 00:38) And Variations. Gluten Free. Tasty

Buckwheat groats - not kasha - pumpkin seeds, and rice tempeh. I filmed the technique this time because I’ve never seen anyone else make tempeh in this manner. I’m sure someone does somewhere, but cultural hegemony (and sovereign mandates) dictate that how to make tempeh is passed on in a way that is very least common denominator. Homogenization of both practice and cultures is only of benefit in the short term, sometimes not at all.

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We have a saying that Fermentation = Chemistry and Physics. Controlling water. The secret any good fermentation, any good cooking, and even brewing is controlling water. Water determines activity. With a mold like Rhizopus you have to carefully calculate where the water in what you are turning into tempeh (or whatever) is at all times. If you get stuck having to elaborately remove water then you miscalculated from the start. Respect your substrate. Fermentation = Chemistry and Physics. Cooking = Chemistry and Physics. Brewing = Chemistry and Physics.

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May 31, 2026
NY: 1:00 PM | UK: 6:00 PM

The Other White Mold: Rhizopus +/-

Register: https://us06web.zoom.us/meeting/register/9RYzhY_ZSXmH2Mr0c9jUtw
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