How to make black bean tempeh
Making black bean tempeh is easier than making soybean tempeh. There is no need to remove the hulls, actually removing them does not result in good tempeh. This is because black beans are very soft and are easily digested by the Rhizopus mold, resulting in the formation of too much sugars that inhibit the mold. The presence of the hulls slows down this digestion and creates ideal conditions for the mold to grow. In addition, the dark hulls give the tempeh a very nice look.
To make 1 kg black bean tempeh you need following ingredients:
- 600 g whole black beans
- 2 teaspoon vegan lactic acid 80%
- 1 teaspoon (about 3 to 5 grams) starter
Step 1: Soaking the black beans
Soak the black beans in 2 liter water for about 12 hours.
Step 2: Cooking the black beans
Put the black beans in a cooking pot and add enough water to cover them. Add the lactic acid (found in shops selling home brewing supplies or your local pharmacy) and cook for 40 min on low heat. It is preferred to use lactic acid because it acidifies the beans without inhibiting the Rhizopus mold. Drain off the water and allow the black beans to cool to below 35°C. It is not necessary to dry the black beans, a step that is required for soybean tempeh.
Step 3: Inoculating the black beans with tempeh starter
Sprinkle the black beans with 1 teaspoon of tempeh starter. Mix gently with a clean spoon for about 1 minute to distribute the tempeh starter evenly.
Step 4: Incubating the black beans
Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. Divide the beans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 4 cm. Place the beans in an incubator set at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the plastic bag should be filled completely with white mycelium and the tempeh should smell fresh and fruity.