How Tempeh Is Made

Tempeh is a healthy, plant-based food that has many health benefits. It is high in protein and fiber, and low in fat and calories. Tempeh is also a good source of vitamins and minerals, including iron, calcium, and magnesium.



Tempeh is made from soybeans that have been fermented with a culture of beneficial bacteria. This fermentation process makes tempeh more digestible and increases its nutrient content. Tempeh is a traditional food in Indonesia, where it has been eaten for centuries.

There are many different ways to make tempeh, but the basic method is simple. First, the soybeans are soaked in water for several hours or overnight. Then, they are cooked until soft. Next, the beans are inoculated with the tempeh starter culture.

After inoculation, the beans are incubated at a warm temperature (85-90 degrees Fahrenheit) for 24-48 hours. During this time, the bacteria will ferment the beans, and the tempeh will begin to form.

Once the tempeh is fully fermented, it is ready to eat! Tempeh can be stored in the refrigerator for up to a week. It can be eaten raw, cooked, or used as an ingredient in other recipes.

Tempeh is a healthy, plant-based food that is high in protein and fiber. It is also a good source of vitamins and minerals, including calcium, iron, and magnesium. Plus, tempeh is low in fat and calories. So if you're looking for a healthful meat alternative, give tempeh a try!


You can purchase your own tempeh kit at www.maketempeh.com, with all proceeds going towards Tempeh West to help us continue our mission of making tempeh more accessible globally!