Data

Fermentation type: rhizopus oligosporus

Edible: yes

Tastiness: fantastic

Recipe

• 500 g dry soybeans
• 1 tbsp vinegar
• 1 tsp tempeh starter
• (optional) 1-2 tbsp of rice flour

Instructions

1. Soak the beans in water for at least 12 hours (I did 24 hours here).
2. Peel the beans as well as possible.
3. Boil the beans until they are al dente. This took about 35 minutes, including the time it took to reach boiling.
4. Add vinegar and mix well.
5. Get the beans as dry as possible, I put them back in the pot on high heat and let them dry for a while.
6. Let the beans cool down to ~35 degrees.
7. Add the starter and rice flour and mix well.
8. Put the beans 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.
9. Incubate at ~30-35 degrees for 24 hours
10. After 24 hours, consider moving the tempeh to a slightly cooler place - it should now be producing its own heat
11. After at most 36 hours, the tempeh should be ready. In the case of soybean tempeh, you rarely need much more than 24 hours. In this case it took about 26.

Pictures

Packaged

Finished

Sliced

Notes

Soybean tempeh is the original and I’m not sure it can be beaten. Top notch.