tempeh starter<\/a><\/li>\n<\/ul>\nInstructies<\/h3>\n
Laat de bonen een nacht of ongeveer 12 uur weken. Verwijder de zwarte velletjes niet, want die geven de afgewerkte tempeh een mooi uiterlijk. Giet ze af, doe ze in een grote pan, bedek ze met vers water, voeg de azijn toe en kook ze ongeveer 30 minuten. Giet het water af en doe de hete bonen terug in de pan. Verwijder overtollig water door de bonen gedurende 1 minuut op een matig vuur te roeren. De bonen moeten nog een beetje glanzen (niet te droog), maar er mag geen overtollig water meer zijn. Laat de bonen afkoelen in de pan. Voeg de tempeh starter toe en meng goed gedurende 1 minuut.<\/p>\n
Neem 2 plastic zakken van ongeveer 12cm x 20cm en prik met een dikke naald of tandenstoker om de 2cm gaatjes in de zak. Verdeel de bonen over de zakken. Sluit de zakken en druk de bonen gelijkmatig plat. Incubeer de bonen gedurende 36 tot 48 uur bij 30\u00b0C. De tempeh is klaar wanneer het hele oppervlak bedekt is met dicht, wit mycelium en stevig samengebonden is.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zwarte bonen zijn een peulvrucht die in veel verschillende keukens over de hele wereld wordt gebruikt. Het zijn voedingsstoffenrijke voedingsmiddelen, wat betekent dat ze een groot aantal essenti\u00eble vitaminen, mineralen en andere gunstige verbindingen bevatten die belangrijk zijn voor het behoud van een goede gezondheid. Zwarte bonen, en vooral hun zwarte schil, bevatten antioxidanten zoals […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-18919","page","type-page","status-publish","hentry"],"yoast_head":"\n
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<\/p>\n