Each kit contains:


a. Dehulled & split Soybeans

b. 16 oz. measuring cup

c. 12 resealable perforated plastic bags

d. Tempeh starter


Incubation time is about 36-48 hours at 70-90 degree Fahrenheit.
If your room temperature is higher than 70 degree F, no incubator is needed.
In colder climate, use lighted oven (without turning the oven on) as an incubator for the first 24 hours, or an incubator to maintain a temperature of at least 70 degree F.


 Directions:

1. First soak the soybeans overnight (at least 8 hours) in 8 quarts/liters of water.

  2. Rinse and pour the soybeans into a large pot (12 quarts or larger), add just enough water to cover the soybeans.

3. Add two tablespoons of vinegar (to lower the PH), and boil the soybeans. Let it boil for about 10-15 minutes while removeing the soybeans hull that float to the surface.




 
4. Drain the cooked soybeans and let it cool to room temperature.












 
5. Pour the tempeh stater into the soybeans and mix thoroughly.












 
6. Fill each of the perforated plastic bag using the 16 oz. measuring cup.












 
7. The bag should be about half full.














8. Loosely flatten the soybeans.














9. Place on rack or any flat surfaces, incubate for about 36-48 hours.












 
Fresh Tempeh is best to be consumed within a day or two, but can be refrigerated for up to 1 week, or freezed.