Sarah Beekmans | Scratch Cooking & Journal Musings on Instagram: "All things Tempeh | Part 437 I still have these beautiful cacao beans I brought back from my hometown, Sulawesi, a place known for its fine-flavor cacao and often considered one of the best sources in the world. Last time I worked with them, I kept things simple. I used those fermented cacao nibs as the sole ingredient to make tempeh. I even shared a video showing how I made that cacao nibs tempeh. The result really surprised me.

Sarah Beekmans | Scratch Cooking & Journal Musings on Instagram: "All things Tempeh | Part 379 If you are looking for a world where fermentation behaves the same every time, this might surprise you. Fermentation has its own rhythm and tiny beings that move in their own way. That living unpredictability is exactly what makes it beautiful and the reason I fell in love with making ferments from so many parts of the world. Tempeh is one of my favorites because insha Allah you can turn anything into