Tempeh
Preserved cooking illustration

Tempeh

Tempeh

Tempeh

INGREDIENTS

2 cups soybeans (or experiment with other legumes)

3 quarts water

2 tbsp apple cider vinegar (optional)

one packet of tempeh starter culture

In a large bowl or pot, soak 2 cups of soy beans in 3 quarts of water with the vinegar (if using) overnight or for 10-12 hours. Remove the hulls by massaging the beans with your hands until the beans are all split and the hulls float to the top. Use a colander to drain out the water and continue rinsing/massaging until all hulls are removed.

Cover de-hulled beans in a new pot of water, heat to a boil and simmer for 1 hour. Discard the cooking liquid. Dry the beans by patting them down with a towel and transfer to a dry bowl. Let them cool to a lukewarm temperature (about 95 degrees F).

Add tempeh starter culture. Mix very well.

Spread the beans into a layer 1-1.5” thick in a ventilated container (a plastic bag with pin holes space 1” apart works well or wrap in fresh banana leaves). Culture at 85-92 degrees using our Brod & Taylor Proofer or following our Fermentation Incubation Hacks for 24-48 hours checking the temperature intermittently. After 12-24 hours the fermentation should create and maintain its own heat, so remove heat source accordingly. After 24 hours white spores will begin to cover the surface of the beans. After about 36-48 hours, the beans will become a firm mass held together by the white spores. Note: this could take up to 4 days.

Transfer to a sealed container for up to 3-5 days in the fridge or 2 months in the freezer.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.