Starter Cultures for Tempeh (Ragi)
Cultures for Tempeh
Tempeh is a traditional Indonesian soy product made from fermented soybeans using rhizopus oligosporus mould. It became increasingly popular due to its delicious nutty profile and high protein content. It also has a firm and earthy flavour, which increases in intensity as it ripens. We love it especially sliced thin and fried into chips, or cubs in a lemongrass-sambal stir-fry.
At Craft & Culture, get our tempeh cultures to start your ferments! We also offer fermentation workshops as well! Please see here
Famed chef David Chang of Momofuku describes it best:
"Microbes produce enzymes, enzymes develop amino acids, glutamic acid + aspartic acid = umami, umami = delicious."
Recommended Usage:
1g tempeh ragi for every 250g of dry beans or 500g cooked beans
Basic instructions wIll be emailed after purchase. Please make sure to create an account.
Appearance:
Tempeh ragi colour differences may vary between pale beige, yellow, cream, or white.
Storage:
Store in a cool and dry place or in the freezer. See package for best by date.
