We have extended our passion in fermenting beverages to fermenting foods! Here, you will learn more about our fermented food products along with staff-favorite recipes. If you have any questions, please leave us a message in the comment box at the bottom of this page and we will get back to you ASAP!
Available fermented foods for take-home currently include: Sauerkraut, Dill Sauerkraut, and Tempeh
What is Tempeh?
Tempeh is a popular source of protein in Indonesia, traditionally made from soybeans. Beans are cooked then undergo a 24 hour fermentation process where the fungus Rhizopus oligosporus breaks down the beans and binds them into a firm patty. The final product is covered in mycelium, creating a distinctly fresh, nutty aroma.
As a result of the fermentation process, beans become more digestible and nutrients are more bioavailable. During the process, phytic acid is reduced in the beans, enabling the body to absorb more minerals.
Our tempeh is made from heirloom New England varieties grown by Baer's farm in South Berwick, Maine. We are currently fermenting: Jacob's Cattle, Yellow Eye, and European Soldier.
Fresh tempeh is sold only on Wednesdays and Thursdays. Frozen tempeh is available at all times.
Suggested preparation: A simple way to prepare tempeh is to fry it in oil. Heat oil in a pan and fry 1/4" slices until crispy and golden brown. Be sure to add salt, either granulated or in the form of soy sauce. Tempeh is versatile and is delicious with a wide variety of seasonings.