Tempeh starter, 10 g

Tempeh starter is a special fermentation culture containing Rhizopus spores that initiates the fermentation process of soybeans or other legumes. This preparation is indispensable for the home production of tempeh - a traditional Indonesian food rich in protein and fiber, which can be used as a healthy alternative to meat.

Before fermentation, you must first soak and cook the soybeans , then dry them completely. Gently mix the tempeh starter into the dry beans according to the recommended ratio (about 2 g per 1 kg of cooked beans) and spread evenly. Then ferment them at a temperature of about 30 ° C for about 24-48 hours, during which a solid, white, intergrown block of tempeh will form

Store in the freezer

Dosage

• 2 g starter per 1 kg of soybeans

Composition

• Tempeh starter (Rhizopus oryzae), rice flour