Whole beans are fermented using mycelia into firm, fluffy white cakes with a mushroom-like flavour. Traditionally tempeh is made from soybeans but it can be made from other beans or even grains and nuts. Kaslo Cultured Tempeh is fresh, organic, local, and produced frequently in small batches. It is fermented using traditional methods - which increases bioavailability of nutrients, and eliminates t
he digestive issues some people experience from legumes. It is a tasty and versatile protein staple for people who want simple, wholesome food. Tempeh isn’t pretending to be something. It’s a food that can be appreciated for its own merits. It is simple, natural and has more flavour and texture than tofu. Kaslo Cultured Tempeh is produced without the use of disposable plastics, and packaged in natural containers that allow the culture to breathe, so it’s still alive when it gets to your kitchen.
