Then pour off the water and let the soybeans cook in water for about 30 minutes. Skim off the resulting foam and the remains of the peel. Put the soybeans in a colander, rinse with water and drain. Place a towel on a baking sheet and place the soybeans on top. Carefully pat the soybeans dry and then let them dry almost in the oven at 50 degrees, depending on the residual moisture.
Put the rice vinegar in a bowl and mix with the lukewarm soybeans. Now add the tempeh starter and mix everything properly. Divide the mixture into two 1 l zipper freezer bags and seal the bags. Spread the mass about 3 cm thick in the bag. If necessary, fold the remainder of the bag and staple it together with an office tacker. Use a needle or something similar to prick a few holes in the bag on both sides and let the bag mature for approx. 48 hours between 26 - 34 degrees with the oven light switched on. Monitor the temperature with a thermo and turn the bags over and over. After about 24 hours you can see the fungal network on the surface.
The tempeh is ready when it`s covered with the mushroom braid and the soybeans have turned into a whole block.
The tempeh can be prepared and consumed as usual (marinate, fry, steam, eat raw, etc.)
Notes: The fresh tempeh can be kept in the refrigerator for about 1 week. It can be kept longer by freezing it!
The fungal cultures begin to die off at 36 degrees, so add the starter to the lukewarm soybeans.
Check the temperature every now and then during fermentation and, if necessary, regulate it (by switching off the oven light or putting a towel or something similar in the oven door).
The recipe can be cut in half without any problems.
Tip: I can well imagine that the tempeh can be made by adding spices (at the point where the tempeh starter is added), e.g., curry powder, paprika powder, herbs etc. can be further flavored.
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