Data

Fermentation type: Rhizopus oligosporus

Edible: Definitely!

Tastiness: Great! Maybe not as good as soybean tempeh, but definitely tasty!

Recipe

• 1 kg peeled peanuts
• ~0.5 dl vinegar
• 1 tsp tempeh starter
• (optional) 1-2 tbsp of rice flour

Instructions

1. Soak the peanuts in water for at least 12 hours.
2. Boil the peanuts until they are al dente
3. Drain the peanuts, add vinegar, and mix well.
4. Put the peanuts back in the pot and heat them for a while to evaporate the vinegar.
5. Let the peanuts cool down to ~35 degrees
6. Add the tempeh starter mixed with the rice flour and mix well.
7. Put the peanuts in containers that have small holes in them. I use ziplock bags that I have made holes in with a toothpick. My bags fit ~300 g each.
8. Incubate at ~30-35 degrees for 24 hours
9. After 24 hours, consider moving the tempeh to a slightly cooler place - it should now be producing its own heat
10. After 36 hours, the tempeh should be ready
11. Put the tempeh in the fridge or freezer

Pictures

Preparation

Packaged

After 24 hours

After 36 hours (just before putting it in the fridge)

Cross-section

Notes

In the pictures above, I have used black rice flour, which is why the tempeh has purple spots in places.

Unlike most other legumes I have encountered, peanuts will not absorb any large amounts of water during soaking and boiling. This means that 1 kg of raw peanuts will yield ~1.4 kg of tempeh.