Posted on July 12, 2019 by Durgan
http://durgan.org/2019/July%202019/12%2 ... mpeh/HTML/ 12 July 2019 Soy tempeh
This soy tempeh was fermented 26 hours and is excellent. Quantity 500 ml. Procedure was boil in water for 30 minutes then remove husks by rubbing and rinsing five times. Steam pressure cook for 1.5 hours at 15 PSI. Add tablespoon of vinegar, mix, add 1/2 teaspoon of starter and mix. Place in cotton covered molds. Place in 31C environment for fermentation.
