This was our second workshop on Tempeh Fermentation that we hosted in our shared space Akasha Hub Barcelona. This time we have been experimenting with alternative techniques to shape our tempeh. We used cabbage leaves, banana leaves (as in Indonesia) and other vegetables, such as peppers, to see how the mycelium grows in the organic material and if it tastes different. In the end of the workshop, participants had the choice of taking their tempeh home with them or leaving it to incubate in our fermenters on site and coming to collect it from the following Wednesday.