NW Ferments provides quality starter cultures for home production.
- Each box contains 2 individual packets
- Requires heat to incubate
- Made with Organic and Non-GMO Soybeans
- Keep refrigerated until ready to use
Tempeh Starter
$3.71
6 in stock
6 in stock
Description
Did you know that you could make your own Tempeh? More importantly, do you know what Tempeh is? Tempeh is a versatile, protein-packed, fermented superfood that is traditionally made with soybeans, but can also be made using other legumes, rices, grains, or a mixture of these. It’s a staple in Indonesian culture, and is often used as a substitute for meat.
Tempeh is not only a good source of protein (one 3 oz. serving contains 16g of protein), it also contains calcium, zinc, iron, and loads of fiber. It’s a great addition to vegan and vegetarian diets. The fermentation process also makes the nutrients more available to your body. Soy carbs are more easily digested due to the action of the fungal spores of Rhizopus oligosporus or Rhizopus oryzae. These Rhizopus cultures also help reduce the oligosaccharides associated with gas and indigestion. The fermentation process reduces the phytic acid in soy, allowing the body to better absorb soy’s minerals.
Making your own Tempeh not only can save you money, but allows you to avoid some of the unwanted aspects of commercially produced Tempeh. 94% of US produced soy is GMO (genetically modified). Buying organic soybeans is the only (hopefully) sure-fire way to ensure they are non-GMO. In non-organic practices, hexane is a chemical solvent used to extract the oils from soy. Choose your soy products carefully!
The process is really not difficult. Partially cooked, dehulled soybeans are mixed with the Tempeh starter culture and an acidulant (vinegar). The inoculated beans are then packed tightly into thin cakes (a perforated plastic zip bag works well), and allowed to ferment at higher temperatures (85-90 degrees F is ideal) for 24 to 36 hours. A food dehydrator can be used for this step, as it’s not easy to maintain that high temperature. As the beans ferment, the starter culture produces white spores (mycelium) that weave their way through the cake, creating a solid mat of Tempeh through aerobic fermentation.
Our goal is to enable people to improve their own health while saving them money. By making our own healthy foods, we help ourselves as well as our planet. While we are from the Pacific NW, we know that we have many kindred spirits worldwide.
Directions
The finished product is then usually steamed, and ready for use. It can be eaten as is, or marinated and flavored. You can slice it or grate it, depending on your recipe. Frying produces a crispier texture. It freezes well, and can be dried for even longer storage.
All in all, making Tempeh is a great way to add fiber and nutrients to your diet, as well as exercise your culinary imagination.
Ingredients
rice, organic soybeans, live active cultures. Contains Soy. Made in a facility that also processes wheat, soy and dairy products.
