Tempeh

lactic acid producing bacteria Lactobacillus

Directions

- 600 g whole dry soybeans
- 5 tablespoons vinegar
- 1 teaspoon (about 3 to 5 grams) tempeh starter.

Yield 6-18 hours
Step 1: Cracking the soybeans

Step 2: Soaking and dehulling soybeans

Step 3: Cooking the soybeans

Step 4: Inoculating the soybeans with tempeh starterStep 5: Incubating the beans

Influences

Fungi

Chemical changes

Color and consistency

pH

Increased to 8.4