Soy - Free Tempeh (3 kinds)

[@GourmetVegetarianKitchen]

I wanted to make my own tempeh for so long but I was so intimidated by all the equipment suggested for making it at home. Also, when I looked closely into making it, my other big concern was all the plastic used. I decided to give it another try using a wood box and glass containers to make this homemade soy-free tempeh, and I’m so glad I did. Now I’m confident to share with you how making tempeh at home can be easy--plus you can make it with any kind of beans, seeds, and grains! I hope you try making it too!

[@hunnykebun]

Thank you so much for the soy-free tempeh variations. I'm trying to reduce my soybean consumption and your video helped me a lot!

[@tinekejoldersma]

I will. Need to find the starter culture here in my country though. Especially the seed tempeh looked delicious.

[@GourmetVegetarianKitchen]

@@hunnykebun I'm so glad you find it helpful!

[@GourmetVegetarianKitchen]

@@tinekejoldersma The lentil, brown rice, and seed tempeh absorbs flavor very well. I like it a lot too. Please check for the tempeh culture online, I'm sure you'll find one.

[@tinekejoldersma]

@@GourmetVegetarianKitchen I hope so. Tempeh lover.

[@seamusandredio1812]

Well if u hard to find some tempe starter, u can make by yourself. Just bought tempeh from asian market or indonesian market. Slice them into little pieces and make it more moldy by covering them in a bowl with saran wrap. Once u notice the mold is growing, open the plastic wrap and let it dry. After 1 day or so, when the tempeh is really dry, u can put them in the food processor and mix them with some rice flour. Sieve it into a good powder. Now u can use it to make tempe in the future.

[@GourmetVegetarianKitchen]

Thank you so much for the tip, I'll definitely give this a try!

[@IgaMaharani]

I didn't know this method before. Thank you so much for sharing. I know it's not difficult to find Tempeh culture here in Indonesia, but the method you shared is very interesting plus I can make sure that I pick the best organic resource for my homemade tempeh. But I wonder, is it okay to get Soy tempeh using this method for making Soy-free tempeh? Will it be soy-free still?

[@fadhilarahmasabrina7308]

@@IgaMaharani i wish still🙃

[@IgaMaharani]

@@fadhilarahmasabrina7308 I wish so. Thanks :)

[@wnmaisarah]

this reminds me of making yogurt. cool!

[@jycfrnkl]

I love these cooking demos with NO TALKING. It doesn't clutter the mind and you can really focus on the simplicity of the process of making whole foods. Awesome background music choice.

[@beelover2827]

Here in Indonesia where the tempeh origins, most of them use plastic too, but some makers use banana leaves or bamboo. For me, tempe that is wrapped using banana leave or molded using bamboo taste better.

[@GourmetVegetarianKitchen]

I know what you mean. I wish I can get banana leaves locally too.

[@anastasiaaryani8581]

Be sure to use the right kind of banana leaves.. Once I was using the wrong kind of banana leaves to cook pepes and it made my dish taste bitter 😅

[@tegarz]

@@GourmetVegetarianKitchen teakwood tree leaves, bamboo leaves, pandan leaves, or any palm leaves is ok too as long as they strong enough to be used as wrapper

[@mullerkhan7317]

@@GourmetVegetarianKitchen u can Using every Leaves that Have same size like banana leaves,we using banana leaves coz,Almost every indonesian have their Bananas tree. In the past before Plastic exist people using leaves as their bag Or make wrapping inna market

[@paulfuchs1290]

The aesthetics and that simplicity of this video are amazingly beautiful 💕

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. It makes me very happy!

[@gerdaho1]

I have made all of these, several times, and soy tempeh too. They freeze very well too.The only one that did not work was with orange lentils, they fall apart and remain too soggy to leave in a dish without a wrap. Thanks so much for posting. Thanks to this post and the cultured tofu you taught me to make, I never buy tofu anymore. And we are healthier for it.

[@GourmetVegetarianKitchen]

I'm so happy to hear about what you do. Yes, tofu is so easy to make and by doing so we can avoid so many unnecessary-single used plastic containers. Thank you so much for sharing this with me!

[@gertrudebanye9742]

Thank you for sharing these vegan recipes. ❤

[@danielmills7606]

holy crap this kitchen. The all clad pots, the flaweless gas stovetop, the seperate filtered water tap over the deep sink!

[@theabyssofjin3372]

Remind me when my grandmother still strong enough to harvest her own coffee and soy to make coffee and tempeh. It was a long process and takes a lot of dedication. She didn't sell them, just for our own consumption. I was too young to make a useful help so most of them time I was just watching her while helping a little bit ❤️❤️❤️

[@GourmetVegetarianKitchen]

Aww..I can picture what you are telling clearly, thank you for sharing your story, it's very sweet!

[@gewrgia-0]

Wow, this is the very first cooking video of how to make tempeh that can be zero waste, usually people cover it with plastic wrap and honestly, this is amazing. You really provided a much needed alternative, and some extra unique choices that really great, you are the best!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. I avoided making this for so long as I didn't want to use plastic bags to make it. I'm so happy to be able to make it with glass containers!

[@gewrgia-0]

@@GourmetVegetarianKitchen Thank you too, for your hard work and consideration for the enviroment, this trully is beautifully made in so many ways!

[@octaro3310]

is it harmful to use plastic conteiners?

[@consciousobserver629]

I have had tempeh starter in my fridge for so long! I didn't want to use so much plastic, and the organic soy beans I buy end up tasting old and inedible.. this video solves all my tempeh-problems. Lol And the last one with rice, lentils, etc., is genius.

[@GourmetVegetarianKitchen]

The lentil, rice and seeds is very tasty. I hope you make it soon!

[@Konushku]

So even your old organic soy beans tasted good after being made into tempeh? Am contenplating as I have some old buckwheat.

[@CHANADVENTURE]

yes very informative

[@Alexis-iq7lz]

This is by far the best tempeh how-to I've seen. It's developing so well in my wine box here. I can't wait to try it with other legumes as well. Thank you!

[@GourmetVegetarianKitchen]

I'm so happy to hear it, thank you so much for letting me know. I made it with mung beans and red azuki beans last week, and they turn out so good!

[@mardimay5605]

So I'm looking for a wine box you have one could you give dimensions of your box. I do not live in wine country but my daughter does need to get her on the search for me. Thank yo

[@Alexis-iq7lz]

@@mardimay5605 I'm using a wooden tofu mould now that works similarly to the wine box. I got it from amazon. It handles the moisture better long-term. :)

[@mardimay5605]

@@Alexis-iq7lz thanks

[@mouditaandrea9475]

How the two glas boxes fit perfectly into the wooden box. Zen perfection. Love your videos. ❤️

[@mouditaandrea9475]

And everything is aesthetic

[@GourmetVegetarianKitchen]

I just happen to have them in my house. I used the box to keep my daughter's pencils when she was younger. The glass containers are what I already have in my kitchen. Thank you so much for your kind words!

[@BalliBee]

I love watching your videos... not only are they interesting, informative and pleasing to the eye, they are also very relaxing to watch. Unlike a lot of these videos out there that are loud and in your face, can't stand those kinds of videos! They're just trying to sell their personalities. With you, you are making it all about the foods you are creating. Your videos are the far by the best ones on here. Thanks for taking the time to put them together and for sharing them with us, your recipes are AMAZING!!! 😊👍❤️

[@Marieet318]

You make it look so easy, the true sign of a master. Thank YOU.

[@GourmetVegetarianKitchen]

You are very welcome, I have been making it for a while.

[@hannahh9183]

I just came from Biofach where Peaceful Delicious had these types of tempeh. Of course I knew there are many more types than soy one but I just was amazed. I love lupine tempeh that one could find in the same show several years back. Now seeing the simplicity of this fabulous craft, let's learn how to do tempeh, plant cheeses, kimchi and other fermentation basics in our kitchen and stop depending on large supermarket chains that can hardly match the quality. It is joy to create beautiful foods for ourselves and loved ones. Thank you for these beautiful videos full of serenity and wisdom.

[@saman06-ch7wl]

I recently tried making tempeh for the first time, and swore afterwards that I would never do it again. Trying to keep the temperature constant in my dehydrator was too difficult. Then I saw your method. I successfully made soybean tempeh using your method and am getting ready to try it with chickpeas. I can't tell you how much I appreciate your video.

[@Ely84Moon]

I want to thank you because thanks to you I can make tempeh, after several failures and therefore waste. In fact, as long as I did it with nylon bags, even if they were perforated and with less humidity, everything went bad. Since I've been doing it in glass containers and without wasting time making the legumes less moist, as well as not using plastic, I've never failed again. It doesn't come very compact, it tends to lose a few pieces when cut, but the mold is well formed both inside and out and tempeh, with any legume, is delicious! So many thanks for your sharing. ❤

[@joeb4142]

I was looking for a short project while my soy sauce and miso paste experiments do their thing. Somehow I found this video you’d just uploaded. Talk about serendipity! I’ll let you know how it turns out. Thanks!

[@GourmetVegetarianKitchen]

I'm so glad to hear that you are making soy sauce too. If you can make soy sauce, you'll find making tempeh is very easy!

[@joeb4142]

Gourmet Vegetarian Kitchen The soy sauce and tempeh are on hold awaiting delivery of jujubes and culture. The culture is due here in five days. My miso paste is about four months in, only eight to go lol #TheLongGame

[@sugarcandi9046]

Aku anak tempe. Tempe mendoan pake sambel kecap, tempe yang dibungkus daun pisang, di celupkan ke tepung yg sudah dibumbui ditambah daun bawang, lalu di goreng sebentar, diangkat dan taruh sambel kecap manis diatasnya, yummie 😄

[@ohcarolina8671]

This popped up when I searched making homemade tempeh. It's exactly what I need as I've got a shed load of dried black eye peas in my pantry. Going on Amazon now to order my starter. Thanks for a great step-by-step video, it was also very calming.

[@GourmetVegetarianKitchen]

I'm so glad you found my video and are going to make tempeh soon. Thank you so much for your kind words!

[@Seblakkukusrasacoklat]

The best way to serve tempe is to fry them (tempe goreng). You can only use water and salt for seasoning (if u want it to be tastier you can add mashed garlic) and soak tempe just for a moment, and then pour oil on your pan, and fried them until golden brown.

[@GourmetVegetarianKitchen]

Very interesting, I might try it too. Thank you for sharing!

[@josegustavocastandiello2013]

Hi, thank you for your great effort to post this very important knowledge about vegetarian on how to make Tempeh as vitamin B12 source. My family is a vegetarian since time immemorial and you're right don't ever ever use whatever plastic container, glass is right for us. Fabulous work sister.

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, and you're welcome!

[@GaelleArt]

Thank you very much for this video @gourmetvegetariankitchen !! Im so happy to have found a way to eat soyfree tempeh did know we could do that ! 🙏🏻🙏🏻🙏🏻 Hi Jose that's so interesting to read about b12 in tempeh ! I've been diagnosed with b12 deficiency but I'm reluctant in taking any supplements and would love to know how to get more b12 in whole food source, I learnt about raw food, and seaweed (but most of the info around seaweed is contradictory). Im also thinking to write my thesis on natural b12 intake on a Vegan diet. Your info and sources would be greatly appreciated 🙏🏻🙏🏻 thank you !

[@josegustavocastandiello2013]

@@GaelleArt ok, i suggest 1. try 50grams of shiitake mushroom daily so that you may gain b12. 2. eggg replacer. 3. organic nutritional yeast. these are all plant base

[@GaelleArt]

@@josegustavocastandiello2013 thank you for your suggestions Jose, do you have any sources of information to support these info ? Unfortunately eggs are not included on a vegan diet and although I love nutritional yeast in my recipes, I believe b12 is not naturally present in nutritional yeast and is actually added by the manufacturer. I am looking for natural (= unprocessed) source of b12 that the body recognize and can process 😊 Thanks again for responding 🙏🏻

[@josegustavocastandiello2013]

@@GaelleArt Shitake mushroom Like nori, some mushroomsTrusted Source like shitake contain vitamin B-12, which is rare in plant-based foods. It is likely that these fungi cannot supply your entire B-12 dietary needs each day, but it may be a good source sometimes. Mushrooms can be incorporated into cooking for a tasty lunch or dinner. Keep in mind you would need to consume 50 grams of dried shitake mushrooms to meet your daily requirements of vitamin B-12.

[@asavesnaeva]

The first Tempeh I ever made was your Lentil, Rice, Sunflower + Pumpkin Seeds recipe. Wonderful ❣️ Today I’ll try Soy+Adzuki+Mung Beans with quinoa. You are my inspiration. Thank you so much ❣️

[@GourmetVegetarianKitchen]

Wow, thank you so much for letting me know, I'm very happy to hear it!

[@asavesnaeva]

@@GourmetVegetarianKitchen it came out perfect. Right now I’m making Black Beans with yellow Split Beans, Barley and Sesame. Always guided by your example. Thank you 🙏

[@stephaniecamposchavez9986]

Eres una mujer increíble! Fascinada con todas tus recetas! Gracias por entregar tanto amor en la cocina ! Cariños desde 🇨🇱😊

[@supremegrandmaster6841]

Moldy

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, I really appreciate it!

[@angeliconda123]

I am in LOVE with your channel omg. I am so glad I found your videos.

[@EmbracingHarvest]

I've only read about making tempeh (never seen it made before). thanks for this!

[@GourmetVegetarianKitchen]

You're welcome, I'm glad you know how now.

[@amtbjiejie]

The best method I learn so far in making tempeh and the ingredients used, rice can be fermented with beans. 🌷thank you very much

[@Elletaria-t5s]

They are so perfect your tempehs! 💜 I followed your recipe for the most part but, put the glass containers in the oven with light on. They were done in 36 hours. One of the containers got blackish mold. Just a very light coating over some of the white. I think maybe it was closer to the lightbulb although I rotated them. I guess I don't need an incubator if my house is warm enough? And is the mold I talked about natural if fermented a few hours too long? Oh, and I experimented and made a jasmine rice, hemp seeds, quinoa, hazelnut, nori tempeh. It was very yummy 😀

[@sinfulhealer2110]

Nice! The black spots are the mold sporulating! You can mix those parts into a dust for inockulating your next batch!

[@mariagaribay7290]

@@sinfulhealer2110 mine got those black sporas on the top! Is it still okay to eat it?

[@sinfulhealer2110]

@@mariagaribay7290 as long as it's black spores and not another type of mold, then my safe and tried answer is yes - I do however cook my tempeh thoroughly still as I haven't felt courageous to eat it as sushi yet haha

[@rebecca31d224]

This is so visually pleasing

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you like it!

[@VegAlice]

Loved that you didn't use plastic. I don't usually make tempeh because of those dreadful poked ziplocks. I'm definitely using your method now.

[@tegarz]

We basically can make tempe from any kind of beans. Just don't try make tempe from grated coconut.

[@patrickEleganisme]

Yeaah.. In some village in indonesia we use non soy bean to make tempe. I eat lamtoro tempe this evening. Its very rare. But we loved to use banana leaves to make tempe (sometimes we used another leaves like jati). The leaves gives tempe extra nice smeels..

[@GourmetVegetarianKitchen]

I know what you mean about using banana leaves. Unfortunately, I can't get them easily where I am.

[@wailandkarisma4279]

Cut thin slices .5/1cm thick, marinade in chicken bullion, coriander seeds,salt, msg,white pepper make sure the marinade is bold/strong. Fry it up. Or you can then dip it in batter and then fry it up. Some go full crispy but traditionally when using batter you want it to be crispy on the outside(batter) and half cooked on the inside(steamed from the frying). Coriander seeds is key guys.

[@lutfiaramadhanti]

I'm Indonesian, this kind of making is more aesthethic than we actually make Tempe.. It's very eco friendly, i appreciate it. I think you forgot to say "Ragi".

[@annak1371]

I just learned something new and useful. Thank you. Liked and subscribed.

[@GourmetVegetarianKitchen]

I'm glad you did, thank you for your support!

[@CHANADVENTURE]

new information

[@annietoh3857]

Just wanna tell u how inspiring u hv been in my journey for healthier living❤ I hv tried making tempeh- black bean, red bean, chick peas , all in banana leaves with success. Your vegan cheese recipes r my next adventures!! Thank u once again…. I hv shared with my lived ones your channel n blog! ❤ fr Spore.

[@quantafitness6088]

Thank you for showing a plastic free, zero waste, way of making tempeh 🤩

[@Okkoson]

awesome video, very elegant and straightforward something i cannot understand is how moist the beans are -- usually in every guide they ask to dry them very consistently also your fermentation times are very long, yet you manage to produce consistent tempeh without apparent microbial growth... where did you learn of such a method? also about the "firmness" in fridge, how did you learn about it?

[@dorotaw7097]

Beautiful peaceful relaxing video 🧖🧖🧖 thank you for sharing

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you enjoy it!

[@veronicawill711]

i had always wondered how to make difft bean tempeh and now everybody is doing it. love it.

[@onorasa9691]

Wow i appreciate your creativity with different kind of beans.

[@kristiphipps2564]

You. Are. Awesome. Thank you for sharing your talents with all of us😊

[@GourmetVegetarianKitchen]

You're welcome. Thank you so much for your kind comment!

[@pinkgangsta6157]

Tahu (tofu) and Tempe is the cheapest lauk (side dish) in Indonesia. The most popular too. Tahu Tempe everywhere.

[@Hannah-nm9nr]

Wkwkwkwkw more to main dish. We literally can't live without those two😆

[@ravennaprojects]

Awesome, I was recently looking into making my own tempeh (which I go through a lot of) but was put off by all of the plastic involved and the complexity. From this I think I already have everything I need (minus the cultures) and will give it a try! Thanks

[@GourmetVegetarianKitchen]

Yes, the plastic bag issue was the reason for me to start making my own too. I'm so glad you'll give it a try.

[@annepahler8726]

Awesome, I will definitely give your method a try because I would like to stay away from the plastic wraps and by now I have not been lucky with the other methods I found here on youtube. They do not work for me. Thank you very much for this very fine tutorial.

[@nilamlama5223]

wow... looks like there is no plastic in her kitchen..such an aesthetic video to watch and may be try someday :) Thanks !!!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. I still have to use some plastic too, but try not to whenever I can.

[@lostboi3974]

Your videos on Tempe are the best and now I'm going to try to make my own

[@esthermariafernandez8140]

Hola. Mientras lo dejas fermentando ¿dónde lo guardas?. Muchas gracias por este video.😃

[@gracemaiam3374]

You are a genius. Greetings from an indonesian who is also a usa citizen.

[@GourmetVegetarianKitchen]

Thank you for your compliment, and hello!

[@kozawindi7258]

Owesome.....simple way to make tempeh ...👍so glad to know you made this video ...i would try to make seems like you👍👍👍👍👍

[@GourmetVegetarianKitchen]

Thank you, it's indeed very simple!

[@kozawindi7258]

@@GourmetVegetarianKitchen 👍

[@strawberrymins]

Thank you so much for this video, i always felt turned off my the use of plastic bags so I’m very happy to know I can use other containers just fine! Where I live it’s cold especially in the winter, so I found a yoghurt maker that I can set the ideal temperature to, I hope it’ll work, your tempeh is inspiring!

[@kloyo]

Hey I got a bread proofing box with a heat pad on the bottom. Do u place a towel or something on the heat pad itself or what do ya do?

[@rawmark]

my favorite is soybean tempeh followed by okara tempeh and then adzuki bean tempeh. I really want to make peanut tempeh but haven't gotten around to it.

[@janinenw]

Thank you for this beautiful video! I love making my own tempeh but did not like using ziploc bags. Can't wait to do it this way now.

[@GourmetVegetarianKitchen]

You're welcome and thank you. Me too, the ziploc bag method kept me from making my own tempeh for so long. I was so happy with this simple method.

[@agussururi1195]

Secret of tempeh 1. Tempe ingredients 2. temperature 3. container Secret of cooking it 1. time of ripeness its controling the taste 70% ripe 100% ripe 130% ripe 2. The cooking spices ingredient is controlling the taste too 3. Cuting size of cooking is determined pleasure of eating it and absorb the spices 4. Dip time of spices is key too 5 just recommend the soy sauce and garlic is tempe bestie

[@GourmetVegetarianKitchen]

You know a lot a bout tempeh, thanks for sharing!

[@agussururi1195]

@@GourmetVegetarianKitchen try dip tempe in simple sambal .... paste from some of 10s fried (hot) garlic and salt + 1-2 bird chili 70% ripe tempe still bit crumble but the pleasure is different

[@MrBie]

@@agussururi1195 do you know, how much ripe % is tempeh mendoan?

[@agussururi1195]

@@MrBie its hard decide .... each temperature number and time is different for reach 100%

[@leandroseoane4926]

Such level of elegance.

[@GourmetVegetarianKitchen]

Thank you so much!

[@DanteVelasquez]

I love black bean tempeh. Mine never looks like yours though. I culture it with a heating pad in an incubator. Ive never tried doing it at room temperature because I'm always afraid it will not work.

[@GourmetVegetarianKitchen]

I was so intimidated with all the instructions when I wanted to make it years ago. Once I decided to go the simpler way, I found out it worked great. It takes more days though.

[@DanteVelasquez]

@@GourmetVegetarianKitchen I'm going to test your way to see

[@dhani5192]

Ah... This remind me the day im used to make tempe for biology class. I nade alo of them with my friend and we cooked them together. So much fun

[@GourmetVegetarianKitchen]

aww.. that's great, thanks for sharing your experience!

[@donmeles7711]

My girlfriend and I tried it and we really like the taste! (Thank God, because we ordered 500g starter directly from Indonesia because in Germany it's super expensive!!) But we had some spots of bad mold in our tempeh that we had to pick out before preparing it. Yours looked so clean, how do you make sure no bad mold comes in? And if you have any recipe ideas on how to eat tempeh we would love a video about that ;) Thank you for motivating us!!!

[@GourmetVegetarianKitchen]

How fun to have a lot of tempeh starter. Yes, it's very expensive here in the US too. I know for sure that my tempeh doesn't have any bad mold because it's so white and easy to spot any black-fuzzy bad mold. I have been meaning to make a video on how to use tempeh but have never got a chance to do it yet--hopefully soon!

[@donmeles7711]

@@GourmetVegetarianKitchen We now made the second batch and this time we poured boiling water over every bowl and tool we used to sterilise it. It apparently worked, this batch is wonderful pure tempeh deliciousnes! We tried some ways to marinade and roast the tempeh and we are looking forward to your recepies :)

[@reasunshine2472]

Thank U soooo much! Your recipes are awesome , i have learned sooo much thanks to you, and the way you have filmed those recipes ( focus on the hands , music , subtitles is so soothing for my mind, as well as nurturing 👏🏼👏🏼👏🏼💫🙏🏼 Infinite Blessings and Gratitude 😍🎊🐝🌈 Réa

[@shirasezan]

thank you it looks so professional my question is the mold is good for the health ? apologise for the ignorance i am new at this thank you

[@julies48a]

So beautiful. I tried making tempeh before but it did not turn out so well. What is the name of the culture you used ? What if you don't have a breathable box? It looks like 6 days is the magic number for the tempeh to be completely covered in mold. How long will this last in the fridge? Can it be frozen once completed? Can you please post some recipes using these beautiful tempehs please.

[@GourmetVegetarianKitchen]

Thank you so much. I use tempeh starter. You can use any kind of box just make sure the air can get in. Yes, it takes about 6 days to be fully covered. It last about 7 days in the fridge, and yes, you can freeze it. I'm in the process of filming a few recipes on how to use tempeh. I'll post it once I get it done, please check back!

[@worldwatcher9080]

Beautiful video and inspiring for different kinds of protein to use!

[@GourmetVegetarianKitchen]

Thanks so much!

[@trizhaay]

Thanks for sharing! Mine came out great. I wondered what would happen if you add diced peppers or onion before the starter

[@GourmetVegetarianKitchen]

I haven’t done it before so I can’t tell you for sure.

[@michellejulietxo]

Thank you!! 😊 I can’t wait to try this & love the non-soy alternatives 🙏

[@herbs7x7]

Dear GVK, first of all: thank you for your beautiful and inspiring videos :) Where I live there's a (very pricey) tempeh manufacturer and they offer tempeh that's been marinated (?) or at least spiced during the process. Varieties such as ground cilantro seeds&garlic, or a mixture of wild herbs for example. Do you think one should add spices and other flavor giving components into the mixture before inoculation or do you think it would be best if you rubbed the tempeh with herbs and such after the mold has fully grown? tysm and have a great day!

[@michael-ev5fk]

Wow, I just love this video. It's well done, thorough and very calming. Can't wait to give it a try. Thank you 😊

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm so glad you'll try it soon!

[@michael-ev5fk]

@@GourmetVegetarianKitchen Well, I tried it. I must have done something wrong, it all turned black. Maybe a better effort sterilizing everything?🤔 Will try again soon, not giving up yet. 🙂

[@Badboyifier]

Strange it seemed, like your cooked beans are still extremely moist for the fungi to grow, yet it turned super good

[@GourmetVegetarianKitchen]

I use a breathable box to ferment and the moisture dries out to be just right during the process. However, if I have too much liquid, the mold can't grow in the bottom. I failed a few times before I learned about it.

[@borismeldre]

@@GourmetVegetarianKitchen i was surprised too to see how wet the beans were when you added culture. i normally use hairdryer to get moisture out. however i've had good tempe in glass containers and its a great and much more earthfriendly alternative to plastic ziploc bags.

[@yeceniagarcia2845]

qué maravillosoooooo todo lo que haces. quieroooo aprender. das cursos?

[@Tatjanak1989]

This may be absolutely stupid, but has anyone tried this with canned beans and such? If I get organic without preservatives -would this still work? It would just be a tiny bit easier, if it did. Thank you for the video either way. Just ordered my starter online and can’t wait to follow your instructions!

[@APOSTEL_GREIFF]

Can't wait to try it by myself..! Thank you very much :) Greetings from Germany

[@denisemcclain2341]

As always I enjoy your videos on making healthy vegetarian food at home...

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment!

[@Ego_Katana]

Great video! The other Tempeh videos seem to share how important controlling temperature is. What was the temp of the room where the tempeh fermented?

[@finelinerin]

Das interessiert mich auch! Können Sie es bitte beantworten? Herzlichen Dank!

[@groscoeism]

Thank you for making this video! So relaxing and informational.

[@GourmetVegetarianKitchen]

You're welcome, and thank you so much. I'm glad you like it!

[@beaearth9273]

Great and simple Idea. I will try that and I hope it works, too. Thank you 🙏♥️

[@nomiss1015]

I love tempeh! I tried making my own garbanzo tempeh once but it went terribly wrong and started to smell like urine, it was really bad.. :D so i never tried again.. But after watching this i might give it another try with a different starter culture:) thanks for the video :)

[@GourmetVegetarianKitchen]

Please try again and don't give up!

[@bgnkrnt]

love this video, tempe is one of my favourite food

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you like it!

[@iamalaysianadventureentert9175]

Great video, very appreciative of your work and shared knowledge. Thank you 👍

[@supremegrandmaster6841]

Moldy

[@hanchen4721]

@@supremegrandmaster6841 moldy bean gang

[@tangw.5552]

Just wonder why adding vinegar before tempeh culture? Is that helping with the taste or help the mold to grow? I am trying to make Tempeh without using Ziplock bags to reduce the waste. Thank you very much for your video :)

[@GourmetVegetarianKitchen]

You're welcom. They suggested white vinegar to prevent bad mold, but I have been using ACV and it works fine.

[@isoldedeig3546]

So much easier with your recipe. Thank you for sharing!

[@GourmetVegetarianKitchen]

You're welcome, I'm so glad you think so.

[@D-Faith]

Thank you for sharing your such a blessing for my health and of my daughter 4yr. We will try your recipe soon :)

[@GourmetVegetarianKitchen]

Thank you, I'm glad you'll try it soon!

[@jasminh6417]

That’s really interesting! I don’t really like tempeh, or at least the times I have tried it before, I just didn’t like it. But your video just showed me, that there are multiple possible variations. So I’ll try to find one that I like, and then I’ll definitely try out doing it myself based on this video. Thanks a lot!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. I'm so glad you are going to try making your own!

[@fillielie4370]

Thanks for the recipe!! I will tried to make it new variations 🤩

[@GourmetVegetarianKitchen]

You're welcome, i'm glad you are going to try this!

[@desyannabelle2961]

So happy to found your channel. I made Tempe from other beans too.😊😊😊

[@GourmetVegetarianKitchen]

I'm so glad you found my channel!

[@idap7590]

Love this minimalist video recipe. Beautiful content.

[@nhuphan3483]

I'm looking forward to your video on how to make tempeh starter.

[@GourmetVegetarianKitchen]

I'll look into it soon. Thank you for the idea!

[@nhuphan3483]

@@GourmetVegetarianKitchen can you make a video about how to make koji rice from culture? Thank you

[@lia.csm22]

I love your channel so much

[@GourmetVegetarianKitchen]

Thank you so much for your kind & sweet words.

[@dianistianah3803]

I’d like to ask what kind of vinegar you used and what is culture (is this yeast?)? Or you didn’t use yeast hear? I really want to try making tempeh, but I’m confused of this part.

[@Looksthatkale]

This is anazing! I've been looking into making my own tempeh for a while because whenever I buy it it comes in so much plastic but I love eating it. How long is it good for in the fridge once you're done with it? Also, can you make a big batch and freeze some?

[@GourmetVegetarianKitchen]

Thank you so much. I know what you mean about the plastic used for tempeh, that's why I make my own. I usually eat it in a week, and freeze it if I can't use it within a week. You can definitely make a big batch and freeze it.

[@vivi87ification]

Ohhh'''...thanks you Jeem 🙏🏼...i' m so happy to test new recipes of tempeh 😋🤭...yes...why only soja? It' always a real pleasure to look your receipe ...🙏🏼💖

[@GourmetVegetarianKitchen]

Thank you so much, Violette. I hope you'll make it soon!

[@RichardJucewicz]

Great recipees. As for temperature I am confused now. I read on many sites it is important to keep tempeh at a constant temperautre of around 30 degrees celsius 25 degrees also good but then it takes longer. temp should be constant is the advice. Otherwise perhaps wrong organisms are developing. Could that be a real problem? Or is it just exaggerated, like so many things. What is your take on that?

[@tirolanda]

Can we freeze the tempeh after the night in the fridge or do we have to cook it first? Thank you so much for your videos, they're so inspiring.

[@GourmetVegetarianKitchen]

I freeze mine all the time. No need to cook it first. You're welcome, I'm glad you like my videos!

[@Nirmadify]

This looked so much fun!

[@GourmetVegetarianKitchen]

It's very fun to see the mold grows each day!

[@abbykuo4884]

Thank you for the recipe!! I want to reduce my waste too. Making my own tempeh will definitely do that. Although I mostly cook my own beans from raw, I am still curious to know if canned beans will work. Do you know?

[@GourmetVegetarianKitchen]

You're welcome. I don't buy canned beans, so I don't know if they work-- I'm curious too!

[@itsapurdyworld]

Canned beans will work

[@arisamomoka2765]

Wow! This inspired me to make some homemade tempeh too! Thank you!

[@GourmetVegetarianKitchen]

Thank you, I hope you make it soon!

[@arisamomoka2765]

@@GourmetVegetarianKitchen Now i'm wondering where to get some culture. Mind if i ask how to get some culture? Honestly this is my first time watching our video and also any fermentation home-project. So i'm a bit lost.

[@CHANADVENTURE]

it looks yummy very informative thanks for sharing

[@Pyaraamukta]

Amazing idea! Thank you! I am trying it today... cant wait till it’s ready.

[@GourmetVegetarianKitchen]

Thank you so much. i'm so glad you are going to make it!

[@mushroommr1614]

Is there a need to package it? Can i just store it in the fridge with glass container

[@GourmetVegetarianKitchen]

Yes, you can. Make sure not to close the lid too tight as you might have too much moisture.

[@EstherYim]

Wow, you're such a genius! I'm gonna try to make this. Thank you!

[@GourmetVegetarianKitchen]

Thank you, I'm so glad you are going to try it!

[@lilshudo]

I've been curious about how to make multigrain tempeh. Thank you for this video!! Can't wait to try :)

[@emblemofflathpfate9912]

I've seen some local variatons of tempeh in Indonesia. One of them use beans(?) called "petai cina" (idk the english name or if there's even one). edit: apparently it's called river tamarind in English.

[@sphinkstrenic462]

Wow... I like petai cina. I hope people get familiar with this beans.

[@GourmetVegetarianKitchen]

Interesting, I'll google to find out. Thanks for sharing!