Data

Fermentation type: rhizopus oligosporus

Edible: definitely

Tastiness: fantastic!

Recipe

• Sweet lupin beans (yellow)
• vinegar
• tempeh starter
• (optional) rice flour

Instructions

1. Soak the lupin beans in water for ~20 hours (8 would probably be enough).
2. Boil until reasonably soft. I boiled for 3 minutes in an Instant Pot pressure cooker on high. I let it release for 15 minutes.
3. Drain the lupin beans
4. Add vinegar and mix well
5. Let the lupin beans 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. Put them in the fridge overnight, because I had to sleep and they were almost done
9. Take them out of the fridge for about 5 hours

Pictures

Finished

Notes

See also my first lupin bean tempeh experiment.

I didn’t write down any measurements here. As noted above, here I had to pause the process overnight, because the fermentation was almost done and I didn’t dare go to sleep with the beans still fermenting. Taking them out of the fridge and putting them back in worked out fine though.

References

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