Homemade Tempeh

Instructions

Cover the soybeans with water and soak them overnight, or for at least 12 hours. Rub the soaked beans between your hands to loosen the hulls, then wash or skim most of them away. A few hulls left behind will not harm the tempeh.

Cook the beans until just tender, not mushy. Slightly undercooked beans work best. Drain them and spread them out somewhere with good airflow so the surface moisture dries off.

Transfer the beans to a bowl and mix in the cider vinegar, which slightly acidifies them and holds back unwanted spoilage organisms. Sprinkle the tempeh starter over the beans and mix it in thoroughly.

Pack the beans loosely into banana leaves, zip-lock bags or shallow dishes. If you use bags, puncture them at roughly 1 cm (½ inch) intervals so the fermenting beans get enough oxygen.

Place the packed beans in an incubator, ideally on racks so air can circulate. An electric oven with only the light on works well, since the bulb gives just enough warmth. Incubate for about 12 hours at around 30-35°C (86-95°F), adding a heat source unless your room is already that warm.

After 12 hours, remove or switch off the heat source. The fermenting beans produce their own heat and can overheat if kept too warm.

Check on the tempeh from time to time. It is ready when the beans are completely bound together in a fluffy white cake with no gaps.

Use the tempeh straight away in your favourite dish, refrigerate it for two to three days, or freeze it for up to two months.