17 February 2020 Chickpea Tempeh Posted on February 17, 2020 by Durgan http://durgan.org/2020/February%202020/17%20Febuary%202020%20Chickpea%20Tempeh_/HTML/index.htm 17 Febuary 2020 Chickpea Tempeh Half a liter of chickpeas were prepared fro making tempeh.The chickpeas were boiled for 30 minutes and the skin removed by rubbing together about five times anad pouring off the skins.Then the dehulled chickpeas were boiled for about two hours to soften. This is fairly critical since chickpeas do not absorb water readily. Sometime I mash lightly with a potato masher to spit the peas a bit. Avoid making mush.A tablespoon of vinegar and the starter was add and mixed well.The peas were then placed in cotton lined mold and placed in the fermenter set at 31C. Fermentation is from 30 to 48 hours which will be added when complete.
18 February 2020 Chickpea Tempeh Posted on February 18, 2020 by Durgan 18 February 2020 Chickpea Tempeh This sample has been fermenting 24 hours at 31C and is perfect.I contribute it to careful preparation of the chickpeas.
