Easy fermentation of homemade tempeh [Sub] 【Superb protein source for vegans & fitness buffs!】 

Also help to prevent from cancer, aging and "The three hypers".
Keys:
Fermentation takes about 48 hours (varies slightly with temperature). Keep the temperature between 29-33°C for the first 24 hours. The mycelium may die if the temperature is too high. If the temperature is too low, it will cause bad fermentation and even bad bacteria formation. Be sure to pay attention to its temperature, use a thermometer for regular observation if needed.
Tempeh can be stored in the refrigerator at a low temperature for about a week. If you want to prolong the storage period, you should add a little bit vinegar and stir well after the soybean is cooled, and before putting the tempeh starter. However, our family doesn't add vinegar because we think it tastes better and the authentic method doesn't use vinegar. For those who can't finish all of them, you can put the remaining tempeh into the freezer to preserve about two to three months.
Goal:
1.The thicker the white mold, the better the tempeh is fermentd (there are several possibilities if the mycelium is too thin: low temperature / insufficient time / uncirculated air during fermentation
2. A firm texture
Ingredients:
200g Soybean , 20g rice flour, 5g tempeh starter,
Several ziploc bags
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Would you like to try grandma Chan's secret crispy chili tempeh?
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