It is this process that interests us in tempe(h). This ability of the mycelium to pre-digest our food, to make its nutrients more accessible to us, so that we can enjoy it fully.
It's such a beautiful process that we have access to, thanks to tempe(h) fermentation.
Intermediate phase of the fermentation of a tempe(h), from adzuki beans in this case. When the mycelium, the roots of the fungi, have started to colonise the beans, but not yet completely. The tips of their branches start to touch, to connect. The mycelial network starts to feed on the beans, sharing its nutrients, breaking them down into smaller bits.
Calm technology. We need technological help to grow tempeh in places where the climate is not suitable for its growth. The idea of our fermenter is to mimic the Indonesian climate to produce plant-based protein food using local beans, to cooperate with nature and help it to help us. But the technology for our device doesn't need to be intrusive, connected to the internet, track our habits or consume more energy than it actually needs. It just needs to produce heat according to what the growth of the mycelium requires. Only a few components are needed. A few components that we can understand, repair and improve if necessary. A few components that reconcile open-source technology with citizens and our food production. We like to call it calm technology.
A question for the microbiologists of the Fediverse:
How do you record data about your cultures and cultivation activities?
Are you using pen and paper? Spreadsheets? Some kind of custom-purpose software?
I'm thinking of data such as: species being cultured, substrate media being used, dates of transition between media, incubation temperatures, contamination events, sporulation events etc.
This week brings a new electronic system to the @domingoclub fermenter. The circuit board I designed should arrive in the next few days, along with the updated list of components. This means that I will be able to update the software accordingly and —hopefully— have a fully functional version of our fermentation device!
We've published a new tempeh recipe on our website: Tempeh Poke Bowl, a fresh meal ready in a flash!
Result of the tempeh fermentation test in the latest prototype: 30 hours later the mycelium is absolutely gorgeous!
Peanut Tempeh Recipe! ⚡
This year we want to share with you the recipes we prepare around the tempehs we make. Our aim is to experiment more with the varieties of grains we use to make tempeh and the ways of cooking it.
Here is our first proposal: a winter salad with a kick-ass peanut tempeh, sweet potato, black beans, flat beans, kale, ginger, turmeric, soy sauce, poppy seeds and fenugreek sprouts.
In the meantime our own funds have come to an end and we are currently looking for financing and partners to continue the development. Please contact us if you have any ideas that can help us. Preferably in Europe, but I guess any help is welcome 🌻
It's been almost a year since we decided to fully dedicate ourselves to the Domingo Club and our mission to promote plant-based food, the practice of #fermentation, interest in #mushrooms, and making tools for anyone to start fermenting their food at home, teaming up with #bacteria and #fungi.
We are very enthusiastic about this first year. We participated in an acceleration programme to structure our ideas and push us to go further, won prizes and challenges with our designs, organised events around #tempeh to make people want to taste it (and adopt it!), started selling the Domingo necklace to offer you a poetic entry into the wonderful world of fermentation and mushrooms. We presented our project and its values at several events and conferences. Our fermentation practice has become much more solid and constant.
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Happy new year,
Maudi and Toni
We promote fermented plant-based protein and build tools so that everyone can make them at home for the benefit of our lives and our planet ☼
Sunbeam City is a anticapitalist, antifascist solarpunk instance that is run collectively.