@wendythefoodscientist: Day 1 of 7, trying to convince you to give tempeh a real chance Tempeh has a bit of a reputation problem. 🫘 Here's what most people don't realize: the flavor you remember probably had less to do with tempeh and more to do with how old it was. Fermented foods keep changing on the shelf, so by the time a pack has traveled and sat for weeks, it's turned sharp and bitter. That's not how it's meant to taste. Freshly made, it's mellow, gently sweet, and deeply savory, more like a tender tempeh than the grey block you might be picturing. Same food, completely different experience. And it's endlessly adaptable: change the bean, the grain, or the seed, and you get a whole new color, texture, and flavor. So I'm curious, do you like tempeh? Give me your honest answer 👇 🌱 Want to try a fresh batch yourself? Find my free recipe on my website (link in bio) This is a taste of my new Tempeh Masterclass, video course ✨ Now 20% launch discount! #tempeh #fermentation #plantbased #homefermentation

wendythefoodscientist

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Monday 07 September 2026 15:12:36 GMT