How to Make Black Bean Tempeh
Making black bean tempeh is easier than making soybean tempeh. There is no need to remove the hulls, in fact removing the hulls 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 sugar, which inhibits the mold. The presence of the hulls slows this digestion and creates ideal conditions for the mold to grow. In addition, the dark hulls give the tempeh a very nice appearance.
To make 1 kg of black bean tempeh, you will need the following ingredients
- 600g whole black beans
- 2 teaspoons of 80% vegan lactic acid
- 1 teaspoon (about 3 to 5 grams) of starter
Step 1: Soak the black beans
Soak the black beans in 2 liters of water for about 12 hours.
Step 2: Cook the black beans
Place the black beans in a saucepan and add enough water to cover them. Add the lactic acid (available at home brew supply stores or your local pharmacy) and cook on a low heat for 40 minutes. Lactic acid is preferred because it acidifies the beans without inhibiting the Rhizopus mold. Drain the water and allow the beans to cool to below 35°C. It is not necessary to dry the black beans, a step required for soy tempeh.
Step 3: Inoculate Black Beans with Tempeh Starter
Sprinkle 1 teaspoon of tempeh starter over the black beans. Gently stir with a clean spoon for about 1 minute to distribute the tempeh starter evenly.
Step 4: Incubate the black beans
Take 2 18 x 28 cm plastic bags and pierce them with a thick but sharp needle about 1 cm apart. Divide the beans between the two bags and seal them. Press them flat, making sure that the total thickness of the beans does not exceed 4 cm. Place the beans in an incubator set at 30°C or in a warm place for about 36 to 48 hours, during which time the tempeh will ferment. The plastic bag should be completely filled with white mycelium and the tempeh should smell fresh and fruity.
