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."
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.
Tempeh ragi colour differences may vary between pale beige, yellow, cream, or white.
Store in a cool and dry place or in the freezer. See package for best by date.