FAQ
Frequently asked questions
How do I store the starter?
Store in a Tupperware or a kilner jar, close the lid tightly and keep in the fridge. If you wish to keep it for longer, divide the starter into another ziplock bag, put a small pack of silica gel, wrap inside another ziplock bag and keep in the freezer. The starter will keep for up to 2 years.
How much starter to use? There is no instruction on the packaging?
Use3 grams or 1.5 teaspoons for every 500 grams of cooked beans. If unsure, add a little more. Please check our tutorial page on this website, we have tutorials for most beans available in the market today.
Will a thin plastic bags from supermarket for packing fruit ok to use? Will cling film works? Plastic A4 paper holder from the office?
I have tested this and it worked although a little flimsy. Best to use a biodegradable bag or in a glass dish. I will upload tutorials and photos on this method.
Can the starter best before date (BBD) be extended?
Yes. The starter lasts well beyond the BBD. For example BBD 27 Sept 2019 but the starter is still potent until end of December 2019. Beyond that, please double up the amount of starter you are using.
Can I extend the best before date by keeping it in the fridge?
Yes as long as the starter is being kept in a jar in the fridge. Humidity is the spores worst enemy. Or even better if the starter can be divided into several portions and kept in the freezer.
I have made my first successful tempeh. How do I store it?
Well done! Tempeh which is not used immediately can be refrigerated for 4-5 days. Freezing it will keep it indefinitely.
Help! My tempeh has black spots all over it!
This is normal and indicate that the fermentation process is complete. This occurs when the tempeh received excess oxygen or have been incubated for too long. It is fine as long as the mushroomy aroma is there and no smells of ammonia.
The tempeh grow mold in some spaces but sparse in others. It looks patchy. What did I do wrong?
The starter have not been mixed properly with the beans or some of the beans are still wet. Mix the starter thoroughly and mix a tablespoon of rice flour to absorb the moisture and boost the fermentation.