How To Make The Iresistable Adzuki Tempeh The Easy Way 

Terimakasih kembali! That is why I specifically used 'adzuki' because 'kacang merah' or red bean has so many interpretations. Kidney beans are not 'adzuki. Enjoy your tempeh!

Hi, Steffan! Your method is OK. I rinse the beans to avoid them staining my kitchen towel. My method of air drying frees me of any other additional work. Just spread and leave. Francius

@@francius1003 That's too funny! Makes sense to me! I left you another response in the bean dehuller video. How can I get a set of those custom rollers? Is that possible? Best, Steffan

Good luck! Please share the channel! Francius

Hi, Bruce. Congratulation on your success with the adzuki tempeh. When mycelium is not growing properly two things need to be considered: the starter is weak or not enough, and the temperature is not right (low), or both. The way you cook doesn't really affect mycelium growth. Did you change the temperature or add more starters in your second batch? However, I am happy you succeed. And thank you for sharing the channel on Facebook. Francius

Thank you! You too! Have a great weekend! Francius

Selamat menikmati tempe kacang merahnya! 👍 Silakan share channelnya.

Hi, Linda! Japanese people love to eat raw fish, they enjoy it. I can't. The same with tempeh. Tempeh is not really raw because the beans are well cooked, so you can eat it without cooking if you like the taste. But the fermented beans taste a lot better when cooked. So, it is not about you can or cannot, rather you like it raw or you don't. Please share the channel!

Thank you Francius for responding to my questions , I'm in a plant based diet Some people said if you cooked, you killed the good bacteria ? Salam sejahtera dari KL

Tempeh is not yogurt, where you save the prebiotic by keeping it cool. Tempeh is digestible because it is fermented. You don't save the mycelium but use the beans themselves. Cooked well is the best! Salam sejahtera kembali dari USA!

@@francius1003 Terima kasih banyak atas penjelasannya 👍👍

Sama2, Linda. Please share this channel. Thank you!

Hi, Irene. Thank you for subscribing to my channel. Please share with friends if you find it useful. My adzuki tempeh, or my tempeh generally, is about 3cm. You can make them up to 5cm thickest and they still ferment fine but take a little longer. Francius

Hi, David! Of course, you can. Both rhizopus, oligosporus, and orizae, are the same for fermentation. Good luck! Thank you for subscribing to this channel. Francius

Hi, Riccardo! You can’t de-hull adzuki beans and lentils because they are soft beans. You will crush them.

sorry this is the correct address to respond to please Francius

@melissa lepean Hi, Melissa! Adzuki beans are soft beans. In fact, the only hard beans in the whole beans family are soybeans. So, the soft texture is the natural texture for adzuki as soft beans (including mung beans, navy beans, black beans, garbanzo beans, and any other beans or peas). However, the tempeh should not be breaking. The mycelium should bind them together into one consistency. If the tempeh is breaking it shows that the tempeh starter is weak. You can revitalize the starter, I have uploaded one video on how to do it. Or, you can double the amount, instead of 1/2 tsp use 1 tsp, and see the difference. Keep me posted on your result. Francius

Iya, Putri. Bagaimana ada progres dari pembuatan tempemu?

Hi, Pauline! Both are good culture, you can use either of it. Just do not use less. Less starter tends to ruin your batch. Francius

@@francius1003 Thank you for your answer!

You make more without the hassle of the bags. Too, it's more environmentally friendly. I believe the towel is for extra humidity, since he's in Oregon. I've lost so much time and beans trying to conquer adzuki bean tempeh; I found success making a batch on my birthday without vinegar. That was my birthday gift from the tempeh gods! Ha-ha!

... But, there is a risk of losing the entire batch in the larger trays from error, in my personal experience. Still, it's my preferred method over the smaller bags.

Happy birthday to you, First Name! Congratulation on your success in making tempeh without vinegar. Vinegar is good but not essential. Its absence won't ruin your batch. The beans need humidity of 90% or more to ferment. In closed bags or banana leaves the humidity is maintained at that level because it is a close environment. Using an open pan is a different story. The beans are exposed to the incubator heat unless you take a certain measure like cover them with a damp towel. The towel also serves another purpose that is no less important. It catches the condensation from the fermentation process. Condensation drops also can ruin your tempeh. Thank you to both of you!

Thank you for the b-day wishes, @@francius1003! :D One quick question as well ... I noticed you rinsed your black beans after cooking them. Was that to bring the temperature down quickly? Too, do you mostly air dry your beans for 20 minutes? And is that appropriate for all beans? I've come across so many instructions about dry beans that I even used a hair dryer to dry a batch of mung beans (vinegar added). Needless to say, that was my first unsuccessful batch of mung bean tempeh. And any suggestions for red and yellow lentil tempeh? Somehow mine came out (plastic Ziplock bags), even though the beans were a little mushy; I'm not confident this miracle will happen again. Ha-ha! Thank you again for your time!

Rinsing the beans after cooking is only a preference. I like a cleaner color to avoid staining my kitchen towel on air drying. You can simply cool them directly from the stove. The temperature reduction is not a concern, it will go down by itself when you air-dry them. Yes, I normally air dry my beans for 20-30 minutes. Using a hairdryer to dry beans is overkilling, using a normal fan may help but just letting them dry naturally is enough. You need to understand the term 'dry' here means 'not wet' but still damp. The mold needs moisture to grow. Non-soy beans are 'soft beans'. They absorb water easily and become mushy. The key is: don't overcook them. 30-35 minutes only before the skin breaks and become mushy. For soybeans, you can cook them for 60 minutes and they are still firm. Keep trying until you get the hang of it!

Sure! It is the best way to preserve tempe. Frozen tempeh will stay fresh for more than 3 months. Watch my video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--T9I5mncUl8.html on how to preserve, pack, and sent your tempeh! Francius

To stop fermentation after the tempeh is done you can freeze it. Frozen tempeh can stay fresh for two to three months. Francius

Hi, Bruce. All beans can be made tempeh using soybeans methods. The difference is maybe the curing, because, unlike soybeans, the other beans may not create so much heat of their own, so taking out of the incubator after 12-15 hrs may not be necessary. Keep them in the incubator until completely fermented for 24 - 36 hrs.

@@francius1003 Thank you very much Francius. I will get my beans tomorrow. Tonight I am making lentil tempeh. Bruce

Hi Karen! It depends on where you live. Your tempeh needs a constant temperature of 31C or 88F. If the ambient temperature where you live is in that range you don't need an incubator. Otherwise, yes you need one. I have uploaded how to make a simple incubator, the Shoe Box incubator. Check it out.

You can leave it until 36 hrs with caution. The banana leaf shrinks when it is heated so make sure it is properly placed or hold using rubber bands or masking tapes. Otherwise, your beans will be exposed and lose humidity. Just check every now and then.

@@francius1003Terima kasih 😊

Samo-samo ...!

Vinegar is not mandatory. The absence of vinegar will not fail your tempeh. No tempeh producer in Indonesia adds vinegar to their production. See my video on FAQ about tempeh!