We are Club Cultured. We are Tempeh missionaries and fanatical fermentalists that believe in the power of prebiotic, probiotic natural fermented foods to have unprecedented positive impact on human health and create the best environment for our gut in order for us to thrive. As well as the astounding health benefits of fermented foods we are on a mission to push the boundaries of fermentation and to inspire a new understanding of fermenting world class cultured food and drinks from different cultures of the world.
The future of food. Tempeh is a fantastic fermented plant based protein that originates from Indonesia. Tempeh is traditionally made with Soy beans and ‘Ragi’ (Indonesian for starter culture). Tempeh can also be made with any bean, seed, nut, grain or legume. The magic of the mycelium Rhizopus Oligisporous (the Tempeh starter) is the unsung ingredient and when cultured in the correct conditions for up to 35 hours it the mycelium transforms and binds the beans into a naturally meaty white block – that’s full of protein, fibre and gut friendly goodness. Tempeh’s is a great vehicle of flavour and it’s firm texture allows Tempeh to be a very versatile healthy meat replacement for all of our old favourite dishes.