Soybeans
Soybeans are the mature dry seeds of Glycine max, about 40 percent protein and 20 percent oil, the substrate of tempeh, natto, miso, soy sauce and many other fermented foods.
Modern adaptation
Soybean tempeh with a packet starter
Tempeh · Tempe
A two-cup soybean batch uses one Cultures for Health tempeh starter packet and vinegar. The supplier describes dehulling, a thin vented layer, controlled early incubation and attention to self-heating; it is not a validated home process.
History
Tempeh is associated with Central Java; the cited abstract reports it in Central Javanese food patterns in the 1700s. This US supplier batch is a separate modern adaptation.
Ingredients
Scaling: source batch only
Dry soybeansSoak, split, and dehull.
473 mL2 cup as recorded
Distilled white or rice vinegarMix into dried beans before adding starter.
30 mL2 tbsp as recorded
Cultures for Health Tempeh Starter CultureUse one packet; product page lists rice, soybeans, and Rhizopus oryzae culture. No strain number is given.
1
Fresh waterFor soaking and boiling beans; volume not stated.
Amount not stated
fresh water for soaking and boilingMethod
Risks and precautions · High risk
Mold fermentation and process contamination
BCCDC tempeh guidance is a food-specific safety reference, but this supplier batch has not been evaluated against a qualified control plan.
Hazard sourceBCCDC guidance independently recommends commercial Rhizopus culture with a COA and an internal temperature maximum of 42°C. CFH instructions give neither a packet COA nor a post-self-heating maximum; applying the external guidance to this source batch remains unresolved.
Control sourceThis is a supplier source method, not a qualified safety review. Its white-mycelium and firm-cake endpoint is not an independent safety test. The supplier does not provide a validated cooking instruction in this method.
BCCDC guidance recommends additional soak and post-cook cooling controls and an internal-temperature maximum. The supplier instructions do not establish those controls or equivalence.
- Measure 2 cups dry soybeans. Cover generously with fresh water and soak 10–12 hours.
- Massage soaked beans until split, loosen and remove hulls, drain, and rinse repeatedly until hulls are removed.
- Boil dehulled beans for 1 hour, then discard cooking water.
- Pat beans dry with a clean towel or use a hair dryer on low. Transfer to a dry bowl and cool to 95–98°F (35–37°C).
- Mix in 2 tablespoons distilled white or rice vinegar. Add one packet tempeh starter and mix thoroughly.
- Spread beans ½ inch thick in a vented container, or in a food-safe plastic bag with pinholes 1 inch apart.
- Measure temperature inside the beans. For the first 12 hours, keep them at 85–91°F (29–33°C), using a dehydrator or insulated container with a nearby heating pad.
- When fermentation self-heating begins, move beans to a cooling rack or another setup with room-temperature airflow. Continue monitoring. Supplier says white growth starts around 24 hours; ready cue is a firm cake held by white mycelium, typically 36–48 hours, though some batches take up to four days.
- Transfer finished tempeh to a sealed container. Supplier states storage up to 10 days refrigerated or up to 2 months frozen.
Conditions
Fermentation24–96 h
Temperature29–33°C
Temperature controlMulti-stage
Places
Java
Traditional preparation · Region evidenceThe cited abstract reports a Central Javanese association. This US supplier method is not attributed to Java.
Related
Made from
Equipment
Bread proofer or insulated fermentation box
A bread proofer creates a warm, sheltered place for dough to rise. Purpose-built countertop proofers and insulated boxes with separately controlled heat are different designs; neither sets one temperature or proofing time for every dough.
Brød & Taylor proofer
A folding, electric proofing cabinet with a heated aluminum plate, removable rack and water tray. The maker also documents it for yogurt, kombucha, tempeh, natto and black garlic.
Perforated tempeh bags or ventilated containers
Perforated plastic bags and covered trays hold tempeh in a thin shape while admitting air; they are modern packaging options, distinct from the documented leaf wrapper.
Tempeh incubator with heat removal stage
A ventilated, cleanable enclosure with spaced perforated pouches or trays and a gentle heat source, for incubating tempeh, which warms itself as the Rhizopus mould grows.
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Sources
Cultures for HealthProcess · Ingredients · Equipment · Monitoring · Storage
Tempeh Starter InstructionsDirect inspection: What you need and Steps 1–6: 1 packet, 2 cups dry beans, 2 tbsp vinegar, 10–12h soak, dehull/rinse, 1h boil, dry/cool 95–98°F (35–37°C), 1/2-inch layer / 1-inch pinholes. Steps 7–8: 85–91°F (29–33°C) first 12h measured inside beans, response to self-heating, white growth ~24h, firm cake usually 36–48h, up to 4 days. Storage: sealed, 10 days refrigerated or 2 months frozen. Supplier claims only.
Cultures for HealthCulture identity · Equipment
Tempeh Starter CultureIngredients list rice, soybeans, Rhizopus oryzae culture; four packets; store starter refrigerated and use by bag date; strain number absent.
BC Centre for Disease ControlSafety
Safety of fermented foods: TempehBCCDC Tempeh guidance directly downloaded/read: p.5 overview/hazards; p.7 process; p.8 packaging, conditions and shelf-life; p.11 food-safety control points. Recommends commercial Rhizopus with COA, soak controls, post-cook cooling control, internal max 42°C, RH 75–85%, drainage/oxygen, shelf-life testing. CFH method omits some controls; compliance is not asserted.
Asia Pacific Journal of Clinical NutritionHistory · Geography · Uses
Tempe, a nutritious and healthy food from IndonesiaAbstract says Central Javanese origin and tempe present in Central Javanese food pattern in 1700s; extensive use in main meals/snacks. Health claims omitted.
karmintul kitchenInspiration
Tutorial Cara membuat Tempe Ala Rumahan| Buat tempe cocok untuk ide UsahaThis separate creator-caption method is retained as inspiration only. It uses a different starter and batch and is not combined with the Cultures for Health packet instructions. Caption review was inherited; no fresh video or audiovisual review was performed.