Make Tempeh at Home
- Soak 500 g soybeans overnight in a threefold amount of water and three tablespoons of apple cider vinegar. The vinegar prevents harmful bacterial growth.
- Strain the beans and bring to a boil in a large saucepan with fresh water. Simmer for 20 minutes. Then strain again and return to the pot with enough cold water. Rub beans between the heels of your hands or press them with one hand so that the beans cover loose. The covers collect on the water surface and can be skimmed off. Stir several times and top up with water if necessary. If you can not remove all covers, this is not a problem.
- Rinse beans in a colander, place in the pot and cover 5 cm high with water. Then cook the beans gently “al dente”.
- Dry the hot soybeans with clean towels and then let them cool to about 30 ° C in a bowl (or in the washed-out saucepan).
- Sprinkle over a teaspoon of starter powder. Thoroughly mix.
- Fill soybeans into the fermentation container (used yogurt cup, freezer bag, etc.) and close it but punch holes in them so that moister can escape. The individual beans should come close to each other.
- Place the fermentation container in the incubator or a correspondingly warm place (29-35 ° C). The tempeh is ready when the beans are firmly attached and overgrown with white mycelium. Tasty tempeh gives a pleasant smell of mushrooms.
After about 24 hours, the fermentation is complete.
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