Data

Fermentation type: rhizopus oligosporus

Edible: definitely

Tastiness: good, but overripe

Recipe

• 1 kg channa dal (split chickpeas)
• ~0.5 dl vinegar
• 1 tsp tempeh starterq
• (optional) 1-2 tbsp of rice flour

Instructions

1. Soak the chickpeas in water for at least 12 hours.
2. Boil until reasonably soft (I boiled for ~30 minutes including the time it took to reach boiling)
3. Add vinegar and mix well
4. Add the chickpeas back to the pot with the heat turned on and stir to let them dry out
5. Let the chickpeas cool down to less than 35 degrees
6. Add the starter and rice flour and mix well
7. Incubate at ~30-35 degrees for 24 hours
8. After 24 hours, consider moving the tempeh to a slightly cooler place - it should now be producing its own heat
9. After 36 hours, the tempeh should be ready
10. Put the tempeh in the fridge or freezer

Pictures

Drying

Packaged

Finished

Cross-section

Notes

It is of course possible to make tempeh using regular chickpeas, but not having to peel them is a big win.

After 18 hours the incubator was hot enough that I had to take the lid off. Good activity!A

After 24 hours the tempeh was almost done already, which was problematic since I had to go to bed. I ended up waking up at ~30 hours and putting it into the fridge. Still, some parts in the middle of some blocks got a bit overripe, possibly from me stacking them in the fridge.

References