These are New Zealand grown non-GMO soybeans used for making Tempeh, using our Tempeh Starter Culture. 

Tempeh is a traditional Indonesian fermented soy food. Tempeh is high in protein and known for it firm texture. Tempeh is versatile, can be eaten as is or used in soups, fried, stir-fries and with dips. Tempeh has a nutty mushroomy flavour which is bound to add a flavour boost to many meals.

Tempeh is popular amongst vegans and vegetarians due to being rich in nutrients, particularly protein.

How is Tempeh Made?

Tempeh is made by fermenting cooked soybeans with a Rhizopus mold over 24-48 hours.

1. Soak and Cook the Soybeans: The soybeans are soaked for 12-24hours, dehulled, and then boiled until they are tender for +-45minutes.
2. Inoculate with Starter Culture: The cooled and dried cooked soybeans are then mixed with apple cider vinegar and the tempeh starter culture, which contains the Rhizopus mold spores.
3. Fermentation: The mixture is then spread into a 1 inch layer and incubated at 30°C for 24 to 48 hours. During this time, the mold grows and binds the soybeans together to form a firm, cake-like slab.
4. Maturation: The tempeh is allowed to mature further, developing its flavor and texture.
5. Storing you tempeh: you can store your fermented tempeh in the fridge for up to 5 days or in the freezer for wrap well and store in the freezer for several months.