Tempeh – Care For Some Mold With Those Beans?

(adsbygoogle = window.adsbygoogle || []).push({}); Unlike most of the fermentation projects I play with, tempeh is not a wild ferment, at least not where I live. Indonesian in origin, traditional tempeh is made by incubating soybeans at tropical temperatures - i.e., ambient temperatures in Indonesia - until an edible white mold grows in, usually within... Continue Reading →

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