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Fermente began the way most good fermentation projects do — with a lot of failed batches. [Placeholder: tell the real story here — who started Fermente, why tempeh, what year, what problem you were solving.] What stayed constant was a simple belief: fermented food, made properly and given time, is better for people and for the planet than most of what sits on supermarket shelves.
Today every block of Fermente tempeh is still made in small batches, using the same slow 36-hour fermentation process we started with — just non-GMO beans, our house Rhizopus culture, and time.
Non-GMO beans and grains, our own culture, nothing artificial — ever.
36 hours, every batch — texture and flavour can't be rushed.
We make to order in small runs and ship chilled, never frozen.
