10 May 2019 Chickpea Tempeh Posted on May 10, 2019 by Durgan 10 May 2019 Chickpea Tempeh10 May 2019 Chickpea Tempeh Chickpea tempeh was made. Procedure is routine. Boil for 45 minutes. Cool with water and rub off skins. Cook again for 45 minutes to soften. Cool to ambient about 20C. Add two tablespoons of vinegar to lower pH somewhat. Mix well and split beans as much as possible.Add starter and mix well. Add peas to molds and place in fermenter for 30 hours at 31C.
A bit more fermenting at room temperature. Aging if you like. About 48 hours total 13 May 2019 Chickpea Tempeh13 May 2019 Chickpea Tempeh Notice how the mycelium has penetrated the chickpeas. Perfect Tempeh.
