Data

Fermentation type: rhizopus oligosporus

Edible: definitely

Tastiness: fantastic!

Recipe

• 640 g sweet lupin beans (yellow)
• 1 tbsp vinegar
• ~0.5 tsp tempeh starter
• (optional) 1-2 tbsp of rice flour

Instructions

1. Soak the lupin beans in water for ~10 hours (8 would probably be enough).
2. Boil until reasonably soft. I boiled for 5 minutes in an Instant Pot pressure cooker on high. I let it release for 10-15 minutes or so, but then I got kind of worried and decided to release the rest of the pressure manually.
3. Drain the lupin beans
4. Add vinegar and mix well
5. Add the lupin beans back to the pot with the heat turned on and stir to let them dry out
6. Let the lupin beans cool down to less than 35 degrees
7. Add the starter and rice flour and mix well
8. Incubate at ~30-35 degrees for 24 hours

Pictures

Boiled beans

After 27 hours

Finished after 36 hours

Cross-section

Notes

I actually put in about 1 tsp of tempeh starter mixed with rice flour, but then I spilled about half of it on the floor. I decided to just go with it.

This turned out really great. The boiled lupin beans had a slight bitter taste to them, which I was a bit worried would carry into the tempeh. But it didn’t at all. The tempeh was firm and had a great taste. I will definitely make this again.

References

Bärta makes a lupin bean tempeh, which served as an inspiration for this.