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
@domingoclub where did you get the spores from? also do you do anything special to manage humidity?
@sayyid_qishta Hey, we get the spores from Top Cultures and sell them in Barcelona, Spain. The humidity is maintained in the glass Petri dishe, which means we don't have to do anything special to control it, it has a high humidity level by default.
@alienskyler what is keeping you from doing it?
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.