What is Tempeh?
Tempeh is a fermented plant-based, vegan protein—typically a cultured soybean cake or other types of legumes—that has been a staple in Indonesia for centuries. The fermentation process allows the proteins within the food to be more easily digested and degrades anti-nutrient compounds. In its finished form, tempeh can be baked, steamed or grilled.
Tempeh has prebiotic and probiotic properties.
- Absorption: Eating fermented foods aids in the absorption of other nutrients.
- Balance: Fermented foods help our guts balance the good bacteria with the not-so-good bacteria.
- Digestion: Fermented foods help aid digestion.
- Enzymes: Fermented foods are rich in enzymes, the building blocks of protein. Enzymes are the catalysts for breaking down food during digestion.
Usage: 10g of Organic Tempeh Starter Culture will make up to 10 kg of Organic Tempeh using Organic Non GMO Soybeans
Culture Composition: Rhizopus oligosporus
How to Make Tempeh