Ingredients
2 cups Soybeans
2 tbsps White Vinegar
1 tsp Tempeh Starter

Recipe
- Soak the beans overnight. Next day, dehul the beans which is basically removing the soybean skin from the beans. Rubbin the beans in between the palms works great! Try to dehull as many beans as possible but you don't have to hull each and every one of them.
- Drain the beans and transfer them to a large pot. Pour water and bring to a boil. Cook until the beans are tender but not mushy, this will take about 30- 45 minutes.
- Dry the beans with a cloth and let them cool.
- Add vinegar and tempeh starter. Mix well.
- Transfer the beans to a banana leaf and fold. Secure with a tooth pick and place it in a warm place to ferment. You can also use a plastic bag, make sure you add holes on the bag with a fork and let them ferment.
Do not cover the tempeh tightly. It needs air to breathe and ferment.
- Fermentation will take about 24-36 hours depending on the weather. The perfect warm spot for fermentation to happen should not be warmer than 30 degrees celsius. You will know the fermentation is done when you see the beans surrounded with fuzzy spores and beans will be tightly stuck together. Ferment for a few more hours and keep an eye on it.
- Always cook tempeh before eating.
Black or gray spots on the tempeh are completely normal and safe. If the tempeh looks mushy, slimy, or smells bad, you should discard it.

If you are fermenting for the first time then please read more online to understand how fermentation works. It's best to equip yourself with the knowledge of "good" mould and its characteristics.

If you don't get the fermentation right in the first go, don't be discouraged. It took me many attempts and Robin's expertise to make it right. Keep trying! I promise once you make your own tempeh, you will not want to eat store bought ever again.

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