Fermentationist Certification: Ferment 10 ~ Tempeh

Tempeh

Tempeh originated in Indonesia and is one of several Asian culinary moulds. Similar to the European method of using mould to ferment cheese, they have long been used in Asia to ferment grains and legumes. Tempeh has become popular throughout the western world as interest in plant based diets has increased.  Tempeh is traditionally made with soybeans however other legumes may be substituted.  Grains such as brown rice may also be mixed with the legumes or fermented on

their own.

Health Benefits of Tempeh:

The processing involved in making tempeh decreases the level of phytic acid in the legumes. The bio- availability of certain minerals, such as zinc and iron, is improved while the total concentration of many minerals, including calcium and magnesium, is increased. Tempeh is more easily digested than cooked soybeans, with reduced oligosaccharides and improved protein availability. Tempeh is a source of Vitamin B12, making it an excellent addition to a vegetarian diet.

Compared with raw soy beans, tempeh:

• is more digestible
• has improved vitamin B12 content
• has bacteriocins which stop contamination
• has an increased folate content
• has reduced levels of trypsin inhibitors
• is fibrinolytic subtilizing meaning it refines the process of breaking apart blood clots
• has antioxidative properties
• has GABA, HAA, and isoflavonoids

Ingredients:

Starter from Cultures For Health

• 2 cups dried soybeans
• 2 tbsp vinegar
• water
• 1 packet culture

I purchased my starter from Cultures For Health.  I brought it in from the US so if any of you Canadians want some, I have several packs of Traditional and Soy Free.

Step by Step:

Measure 2 cups of dry soybeans

Soybeans must first have their tough outer hulls removed. If the hulls are left intact the mold cannot penetrate the bean and spoilage will occur instead of fermentation.

De-hulling beans:

Soaking

• Soak the beans in fresh water overnight or for 10-12 hours. the beans may triple in size, so use a large pot and plenty of water.
• Massage the beans with your hands and keep working until the beans are all split.  The hulls will float to the top.
• Use a colander to drain out the water.  It may take several rinses to remove all the hulls.

***If you own a burr-type grain mill, you will save some time and some possible hand cramping!***

Put the beans in a large pot and add fresh water to cover by 3-4 inches.  Bring to a boil and cook, uncovered, for 30 minutes, until the beans start to become tender but are not yet soft. As the beans are cooking more hulls may rise to the surface ~ skim these off. (There may still be hulls left in the beans after cooking is complete ~ this is fine ~ as long as they have separated from the beans the fermentation will proceed normally.)

Drying

Drain the beans and spread on a towel to dry and cool.  

Poking holes through baggy

While the beans are cooling, prepare a 1quart ziplock bag to ferment them in. The mould requires oxygen, so the bag must be poked all over with a pushpin, thick needle or a fork to create holes. Space them about ¾” apart.

Ready to incubate

When the beans are dry, place them in a large dry bowl and toss with the vinegar, and then the culture. Stir well to make sure the culture is evenly distributed. Pour the inoculated beans into the prepared ziplock bag, seal it, and flatten into a thick pancake. It should be approximately 2” thick.

To culture the mould, the inoculated soybeans must be incubated at a temperature of 85° to 91°F or for 24-48 hours. Verify the temperature using a thermometer placed in the beans, rather than next to them.  

The tempeh is ready when the mycelium has spread all throughout and around the soybeans, making a firm cake. If the tempeh is left to ferment long enough, sporulation may occur, causing black spots to form on the white mould. This is normal, although the flavour will be a bit stronger. Try eating tempeh at different stages to see which taste you prefer.

What to expect:

0-12 Hours ~ Maintain heat using a dehydrator, insulated container or oven with a pilot light.

12-24 Hours ~ The fermentation should cause the beans to generate their own heat at this point.  When this occurs, reduce or eliminate the external heat source.

24-36 Hours ~ After 24 hours, white spores will begin to cover the surface of the beans and will continue to grow through the bean mass.

36-48 Hours ~ After 36-48 hours, when the beans have become a firm mass held together by the white spores, the tempeh is finished.  This can take up to 4 days.

Progress:

0 hours ~ 05.09.2016 @ 2PM ~ I used a dehydrator to incubate my tempeh.  I also used starter that I received from a friend.  I used 2 tbsp for this batch of tempeh.

1-7 hours ~ 05.09.2016 @ 3-9PM ~ I had trouble keeping the temperature between 85° & 91°F.  What worked for me is putting two glass crocks full of boiling water near of the front of the dehydrator and the tempeh at the back of the dehydrator.

My preferred setup in a dehydrator

16 hours ~ 06.09.2016 @ 6AM ~ Temperature was down to 77°F by the time I woke up.  I got it back up to temperature by boiling more water.
20 hours ~ 06.09.2016 @ 10AM ~ Tempeh started making its own heat.  It got up to 101°F before I caught it and allowed heat to escape.
25 hours ~ 06.09.2016 @ 3PM ~ Temperature has been constant at 94°F ~ Mycelium starting to spread throughout soy bean mass.

@ 25 hours ~ side 1

29 hours ~ 06.09.2016 @ 7PM ~ Soy beans are now one mass.  I started to see some sporulation (grey spots) starting to form.

@ 29 hours ~ side 1

@ 29 hours ~ side 2

35 hours ~ 07.09.2016 @ 1AM ~ Woke up to find temperature at 105°F and was unable to cool it down.  I stood it upright on the counter so both sides could cool.  It is amazing how much heat this process generates!!!

@ 35 hours ~ side 1

@ 35 hours ~ side 2

41 hours ~ 07.09.2016 @ 7AM ~ Harvest time ~ I had to leave for work so I decided to unwrap it and let it cool down before putting it into the fridge.  I probably would have let it go a little longer if I could monitor it closely.

@ 41 hours ~ side 1

@ 41 hours ~ side 1

@ 41 hours ~ side 2

11.09.2016:  Tempeh needs to be cooked before eaten.  I decided to make a peanut sauce and fry up the slices in coconut oil.

Enjoying my Tempeh