learn how to quickly chop some veggies with tofu (or tempeh), marinate all in something tasty (whatever you have, combined or not: with soy sauce with mustard with sirup with vinegar with chili with garlic etc. experiment, see what you have as local ingredients, tastes in spices, etc. ), cover in thin amount of nice oil and shove in the oven (in a closed dish that you may chose to open towards the end to get more to the crunchy side..). 180deg then lower over time.... for a long time... (then let cool down in turned off oven if you have time..)
Learn how to make delicious hummus an any sort of lacto-fermented (in salty brine) veggies. you'll be forever happy!
If you're in for some crafts (like building a simple incubator or reuse a yogurt machine), making tempeh is relatively easy and results can be so damn delicious! (same applies to a lot of fermented stuff actually..)
It's not as much about "go bad" as to create the perfect conditions for the good bacteria to develop... and those we like thrive in O2-free environment ("anaerobic")... that's why all sorts of pickle veggies, sauerkraut etc... are usually sitting under the liquid, held together by weights!
have you done them this way before? are you sure you can succeed without using weights to maintain them under the liquid? that's how i always learned you succeed at lactofermentation, by ensuring it it stays anaerobic...
Retrospectively, wasn't a lot of the space-exploration-based SciFi from the 50s 60s 70s serving the purpose of justifying massive government spendings in big rockets, mainly used to build ICBMs, to justify imperialist policies and the cold war?
were we (the scifi afficionados) the useful idiots of this missile race?
learn how to quickly chop some veggies with tofu (or tempeh), marinate all in something tasty (whatever you have, combined or not: with soy sauce with mustard with sirup with vinegar with chili with garlic etc. experiment, see what you have as local ingredients, tastes in spices, etc. ), cover in thin amount of nice oil and shove in the oven (in a closed dish that you may chose to open towards the end to get more to the crunchy side..). 180deg then lower over time.... for a long time... (then let cool down in turned off oven if you have time..)