Tempeh starts culture
Rhizopus culture for the production of tempeh.
Tempeh is a fermented food originating in Indonesia and used as a meat substitute. Tempeh consists of beans and a mushroom mycelium that holds it all together. Tempeh can be cooked in a variety of ways such as frying, stir-frying, deep-frying, deep-frying or stewing.
Traditionally, tempeh is made from soya beans, we use other Swedish-grown legumes or cereals. E.g. fava beans, peas, broad beans, oats, barley or lupin. Legumes should be peeled and split before use.
You need 2-3 grams of starter culture to make 1 kg of finished tempeh. This tempeh starter culture is suitable for vegetarians and vegans.
The tempeh culture has a shelf life of approximately one year.
Ingredienser: ris, soja, Rhizopus sporer.
