Domingo Club @domingoclub@sunbeam.city

Tempeh of adzuki and black beans, marinated and barbecued, delicious! The marinade was made with ginger, smoked paprika, brewer's yeast, garlic, chilli and soy sauce 🔥

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.

#tempeh #tempe #fermentation #fungi #simbiosis #mycelium #network #process

View of a maker's worktop. We do everything ourselves, from design to fabrication. This makes us rather slow in the process, but at least we have control over the tools we use, the ones we make. What a feeling of satisfaction when you approach the goal from scratch… slowly but surely!

thanks @cblgh and @raphael, that's what we were looking for, we'll try both solutions and see how it goes :)

At the moment we're using email, as seen on this page https://domingoclub.com/club, but it's not really practical

Hola! We are looking for an alternative to Google Forms, in order to ask questions to our community, and to receive files from members in a structured way. Any suggestions?

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.

We've published a new tempeh recipe on our website: Tempeh Poke Bowl, a fresh meal ready in a flash!

→ https://domingoclub.com/club/tempeh-poke-bowl

Result of the tempeh fermentation test in the latest prototype: 30 hours later the mycelium is absolutely gorgeous!

Fermenter in progress: cabinet and tempeh making. We are testing the new shape and volume of the fermenter by making tempeh with it, in order to get the best parameters for the fermentation to be always successful. We are very excited about how it is going so far!

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.

→ https://domingoclub.com/winter-salad-peanut-tempeh.html

Design process. Modelling what will be the Domingo Fermenter Mini. A version of our #fermenter that we imagine in everyone's #kitchen, to start fermenting #tempeh, a natural source of plant #protein, but also #koji, the base for #miso, #shōyu, #amazake 🍄🌱

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 🌻

Hello friends,

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.

→ Read our full review
https://domingoclub.com/2022-01-14.html

Happy new year,
Maudi and Toni

Fresh tempeh harvested this morning in the fermenter. Made from soybeans and kidney beans.

#tempeh #fermentation #fungi #plantbased #simbiosis