I usually boil a 900 g bag of dried chickpeas for about 1 hour, with a tablespoon of vinegar added. Then I place the chickpeas into a large colander for them to cool and dry, and then I disperse a tablespoon or two of “starter” on them. I then put about 300 g - 400 g of inoculated chickpea into perforated ziploc bags, and hang these bags using clothpins in a ‘chamber’ that I made (it is a plastic tub with insulating foam, a hole through which a ceramic bulb heater goes in, and a cheap temperature controller that controls the chamber temperature to around 30 C).
This is a photo I have from a recent (FAILED!) experiment trying to ‘scale up’:
And this cover goes on top:
Imagine this, but with half the amount of tempeh. In this experiment I tried to make !3.55 kg of tempeh at once (8 tempeh), but they were touching each other, and the contact points of the tempeh turned wet and acidic - either it became too hot, or poor airflow allowed the bacteria and not the fungus to dominate those areas.
Oh I meant like recipe wise once you’re done fermenting it, like once you cook it haha! Trying to find more ways to incoorperate tempeh into my daily diet. That looks really decent though, I’ll give this a try sometime! Doesn’t seem super tricky.
The only downside is that this recipe uses a lot of oil… My next goal is to try to see if I can follow this recipe using a lot less oil and get something as delicious. ___
I usually boil a 900 g bag of dried chickpeas for about 1 hour, with a tablespoon of vinegar added. Then I place the chickpeas into a large colander for them to cool and dry, and then I disperse a tablespoon or two of “starter” on them. I then put about 300 g - 400 g of inoculated chickpea into perforated ziploc bags, and hang these bags using clothpins in a ‘chamber’ that I made (it is a plastic tub with insulating foam, a hole through which a ceramic bulb heater goes in, and a cheap temperature controller that controls the chamber temperature to around 30 C).
This is a photo I have from a recent (FAILED!) experiment trying to ‘scale up’:
And this cover goes on top:
Imagine this, but with half the amount of tempeh. In this experiment I tried to make !3.55 kg of tempeh at once (8 tempeh), but they were touching each other, and the contact points of the tempeh turned wet and acidic - either it became too hot, or poor airflow allowed the bacteria and not the fungus to dominate those areas.
Oh I meant like recipe wise once you’re done fermenting it, like once you cook it haha! Trying to find more ways to incoorperate tempeh into my daily diet. That looks really decent though, I’ll give this a try sometime! Doesn’t seem super tricky.
Oooh, sorry! Yes!
Sometimes I just fry it, either with oil in a pan or in the air frier. This makes a nice snack all by itself
But my favorite is to make Tempeh Sambal. I have followed this recipe and it is amazing: https://www.youtube.com/watch?v=cwPKf49chsA
The only downside is that this recipe uses a lot of oil… My next goal is to try to see if I can follow this recipe using a lot less oil and get something as delicious. ___
Oh woah that recipe actually seems delicious! Gonna give it a try today if I have the ingredients, thanks for the link!
What temp and how long to ferment ?
I make my excess tempeh into flour and use it in smoothies and baking