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Tempeh Starter Culture
Product Review (submitted on January 24, 2014):
This was my first time making tempeh and it turned out great. It is a real value over store-bought and the fresh tempeh is much more delicious. Since then I've made several batches and they all turned out beautifully. Removing the skins from the soybeans was time consuming at first, but I soon perfected my technique. I have now made batches with brown rice and quinoa added to soy. Also tried black-eyed peas and black beans, roughly chopping instead of skinning. I learned that the beans need to be cooked but firm. I prepared the finished black bean version with chipotle and used it in tacos.
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