Fermenting at home TEMPEH
Aug 04, 2022
4 minutes
WORDS & PHOTOS BY BLAIR LUCAS
Making tempeh is one of those projects that demonstrates how amazing home-fermented food can be when measured up against its pasteurised, store-bought alternative.
The aroma of a freshly grown batch of tempeh is incredible – floral, aromatic and mushroomy, and will differ depending upon the ingredients you use to make your tempeh. Making it is remarkably simple, provided you have the ability to keep a tray of tempeh at a stable temperature for around 40 hours. That is because the spores of the fungus Rhizopus oligosporus need a nice warm environment in which to grow and colonise the material that you are inoculating.
Very much an artisanal process, because every legume or grain that you
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