Ingredients You Need

  • 1 Packet-Tempeh Starter Culture
  • 500g Soybeans
  • Stainless-Steel Cooking Pot
  • Thick Towel or Napkin
  • Bowl with Sieve
  • 2 tbsp White Vinegar
  • Transparent Plastic Zip Pouch or Banana leaf
  • Thermometer (optional)


  1. 1. Soak the beans in adequate water for 10-12 hrs.
  2.  Massage the beans till they split and the hull starts to float in the water.
  3. Carefully rinse and drain off the hull that is floating with the help of a sieve or colander.
  4. Boil the de-hulled beans in adequate water for an hour and discard the water.
  5. Lay the beans on a towel and leave it to dry. You can also leave it under the fan or blow-dry them with a hair dryer. (Make sure that the beans are dry before you proceed.)
  6. Leave the beans in a bowl till it reaches room temperature (20-34°C).
  7. Add 2 tbsp vinegar and mix well.
  8. Now add One packet of Tempeh Starter and mix well.
  9. Take a small plastic zip pouch and spread the beans to form 1-inch thick layer and close the zip pouch. You could also cover it in a banana leaf. Make a few holes with a toothpick and leave it to culture.
  10. Culture in a warm place, 30-350C for 24-48 hrs.