Description
Fresh Organic Tempeh Starter
10-100g
(1/2 tsp is enough to make approx 1KG of Tempeh)
Tip: For those who are intolerant to Soy, this starter can be used to make amazing Chickpea Tempeh, or any other legume – experiment and let us know how you go! (See first and last two photos)
Tempeh, the greatest food in the whole world!
Tempeh is an amazing food made from Soy beans, originally from Indonesia but quickly spreading all across the World.
Together with a special starter culture the Soybeans are mixed and left to ferment – eventually producing a wonderful rich, earthy food which is packed full of easily digestible Protein, Antioxidants, Vitamins and minerals like B12 and Iron.
Product of Indonesia.
Packed in Brisbane Queensland.
- Naturally fermented it is full of beneficial Probiotics.
- Awesome source of real, quality Protein and Iron, Calcium and the ‘elusive’ Vitamin B12.
- Perfect for Vegans and Vegetarians – tempeh is our favourite source of Protein.
- and other possibly magical properties.
* If you need help with Fermenting or sourcing other Fermenting Supplies or ingredients – please let us know 🙂
Basic Tempeh recipe
1. For a standard batch I use approx 300g of dried beans (sub for any legume). These will need to be split at some point unless you buy them already split, as the starter wont be able to penetrate the outer coating.
If you have a grain mill you can use it to crack the beans OR, you can just cook the whole beans then rub them to de-hull once they are softer.
2. Cooking is just to soften and allow moisture inside the legume – they should not be as soft as when you want to eat them. Undercook.
For me, soybeans take about an hour – chickpeas about 20mins.
Traditionally a few Tablespoons of cider vinegar is added to the boiling water.
3. Once softened – tip into a strainer and toss around to shake off excess water. Allow to cool for a while.
4. While warm, but not hot, transfer beans to a mixing bowl. Sprinkle approx 1/2 teaspoon of Starter over the beans. Then mix thoroughly (I use a chopstick), scraping around the edges of the bowl – the starter should coat most of the beans. Spend a few mins doing this.
5. Divide inoculated beans into fermenting vessel/bags – I use a flat pyrex baking dish (ziploc bags with pinholes all over for air exchange will work).
The beans should be about 25mm/1″ deep for best results.
Gently flatten to smooth the surface area.
6. Place into some kind of incubator/warm area to allow fermentation @ 28-34C
I use a heat-mat inside a polystyrene box – placing the pyrex dish on the heat-mat.
Note: this is the hardest part – where most failures occur. Use a thermometer to make sure you are within range.
I ferment @ 32C for 36 hours. The whole block should be covered in pure white – its now ready.
Please let me know if you get stuck or if you need clarification with anything at all!
Happy fermenting 🙂
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