Tempeh
lactic acid producing bacteria Lactobacillus
Directions
- 600 g whole dry soybeans
- 5 tablespoons vinegar
- 1 teaspoon (about 3 to 5 grams) tempeh starter.
- 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