Make your own Delicious Tempeh with Ragi Tempe RAPRIMA Inokulum Starter Original.
Ragi Tempe RAPRIMA Inokulum Starter makes a beautiful and perfect white tempeh, without formation of black spots, contains Rhizopus spores in high quantities and free of pathogenic bacteria.
Perfect for vegetarian/Vegan diets.
You can store your tempeh for up to a week in the fridge or up to 3 months in the freezer.
Instructions:
Soak beans overnight (at least 8 hours) in a large pot.
Rinse the beans, then fill the pot with fresh water until the beans are covered by at least an inch of water.
Cover the beans and bring the pot to a simmer for 30-60 minutes, until the beans start to soften. You may need to add water to keep the beans covered.
Add the apple cider vinegar and continue to simmer the beans until they are soft.
Drain the beans, then allow them to dry (either pat them dry with a towel or set the pot over low heat to allow the water to evaporate off the beans) and cool to body temperature. You will want the beans to be dry to the touch (but not dried out).
Add the tempeh starter and mix well.
Place the beans into the plastic bags so that the beans are 1-1.5 inches thick.
Incubate the beans at 85-91 degrees Fahrenheit for 24-48 hours. Use the meat thermometer inserted directly into the beans to verify the temperature. After about 12 hours, the fermenting beans will start to generate their own heat, so you may need to eliminate any external heat source you were using.
Once the beans have become a single mass covered by the white mycelium, the tempeh is ready to be stored.