12 January 2019 Chickpea Tempeh

Discussion in 'Fruit and Vegetable Gardening' started by Durgan, Jan 12, 2019.

  1. Durgan

    Durgan Well-Known Member 10 Years

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    12 January 2019 Chickpea Tempeh
    Posted on January 12, 2019 by Durgan
    12 January 2019 Chickpea Tempeh 12 January 2019 Chickpea Tempeh

    One liter of Chickpea also called gabanzo beans were made into fermented tempeh. The chickpeas were washed,boiled for 45 minutes,cooled with water,rubbed together to remove the skins which were floated off about 5 times (the mycelium cannot permeate the skins in some cases if left on), the skinned beans were then pressure cooked for about a hour, cooled then starter added, it requires little starter. The treated beans were placed in ziplock bags for fermenting. The beans need air so holes were punched in the bags using an oven meat fork. Fermentation was about 24 hours a bit longer does no harm. The mycelium starter does its magic and the end product is a rich easily digestible protein.
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  2. bjo

    bjo Active Member 10 Years

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    Excellent!
    thank you for posting
    BrianO
     

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