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Tempeh and Koji Fermentation

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First published at 01:46 UTC on November 9th, 2020.

#healthyrecipe
#fermentedfood
#tempeh

Aranya アランヤ　阿兰若

BLISS PURE FOOD

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#Koji and #tempeh #fermentation at home.

Tempeh is a frugal fermented food widely seen in Indonesia, Malaysia and Taiwan made primarily with any beans you like and fermented over 48 hours depending on location and season. A vitamin B12 rich bean cake that is much cheaper to make at home than buying. High amount of protein, vitamins and minerals as well as decrease cholesterol levels, bone health, improve digestion and reduce inflammation.

Koji mold(Aspergillus oryzae) is widely used in Japan and China to make alcoholic beverages like sake or shochu as well as used for fermenting miso, soy sauce, mirin, amazake etc...

I used:
Koji starter from Nourish me Organics.
Tempeh starter from Nourish me Organics.

Join me on Telegram Channel at https://t.me/blisspurefoods for simple and healthy food making recipes.Food making classes can also be found on https://classbento.com.au/l/ta2b via bookings.

Uploaded on 18.8.2020

Video made using iphone8, canon50 and edited via VLLO

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