Tempeh comes from Indonesia with some Chinese and Japanese influence in the origin of it. It's a great source of protein, B Vitamins [even some B12 according to some, yet others dismiss as inaccessible due to it's analogue form] and probiotics. Fermentation halts many of its antinutrient qualities. It's fairly expensive in the West though. So here's how you can make it yourself! It's quite easy but the temperature range if VERY limited. You need an incubation chamber such as a dehydrator or an oven with the light on. I use a construction light on a cord with a 100W bulb.
As with most ferments, experimentation leads to truth 😆. Get set:
2 cups kidney beans soaked over-night in about 4 c water
1 cup quinoa
4 Tablespoons white vinegar
Starter [I make my own - watch for it!]
The skins need to come off the beans. You can try taking them off before cooking or after. It depends on the bean as their thickness varies. You need to do this so the mold - the mycelium can enter the flesh of the beans. An option is to slightly cut up manually or in a food processor.
Cook the beans in a pot or pressure cooker. They should be al dente. You don't want mush.
When done, cook the quinoa in 2 c water for about 10-15 minutes.
Drain both of these very well in a sieve. Mix.
These need to be slightly dried. Using a towel or a hair dryer, dry them so they are just damp.
Spread the vinegar evenly and mix all.
Put in your casserole dish or similar - but the layer should not exceed 2 cm or 1 inch.
Distribute the starter evenly over the tray[s].
Cover with plastic wrap. Put pin size holes in it about 1.5cm [1/2 in.] apart.
You could also put the mix in ziplock bags with the same type of holes throughout them.
Put in your incubation chamber. Maintain a temp. of 31C/88F.
After 12-18 hours white spores will begin to be seen. The excitement begins: it will create it's own heat. So watch carefully and turn off the heat to maintain 31C/88F.
Within 6-12 hrs. the tempeh will look like a thin white cake.
At this point you need to stop fermentation. Put in the fridge or freezer. Only freezing will halt the process totally.
Watch for recipes and how to make your own starter! Enjoy.
I have always wondered about the art of making tempeh. The process seems fairly straightforward but getting the temperature right especially with our fluctuating weather might prove a challenge.
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