Tempeh Starter

We sell our tempeh starter in packages of 10g and 75g. With 75g tempeh starter you can make more than 15kg tempeh! The tempeh starter has a shelf-life of 1 year. It is produced in our own laboratory under sterile conditions, so we can guarantee its quality.

Ingredients: rice, soya, rhizopus spores. The tempeh starter is suitable for vegetarians and vegans,  GMO-free and kosher certified.

Tempeh is one of the main protein sources in Indonesia but is growing in popularity around the world. This healthy and affordable food is made of soy fermented with Rhizopus fungi. The fermentation process decreases anti-nutrient and allergens, whereas it increased health-promoting bio-active compounds. Traditionally, Indonesian tempeh makers harvested Rhizopus spores from hibiscus leaves, but today a commercial tempeh starter is used to start the fermentation process. Making tempeh at home is easy: soak dehulled soybeans overnight in water, cook the soybeans with a bit of vinegar, drain and dry the beans, then inoculate with tempeh starter and finally let the ferment for 24h to 48h at warm temperature. Detailed instructions can be found in our DIY pages.

You will notice that fresh homemade tempeh will taste and smell a lot better than store-bought tempeh. Fresh tempeh made with our starter smells like a mix of mushrooms and apples. Very nice!