thanks for taking us along on your journey to make the perfect tempeh! looks so good!

This, to me, is one of the beauties of the internet. I get this awesome combination of awe, curiosity, and inspiration when I see a creator challenge themselves to learn new things, and then share that journey with us. I love tempeh… love the texture, the versatility, and it’s nutritional value. AND I love that you have shown us how “doable” it is to make it at home. In these days of egregious food prices… I love to make things at home and save money whilst also eating package-free food as much as possible. Thanks for this one Immy, and keep these “doable” learning adventures coming please!! 💦🌎Ⓜ️ary💕🍽

I didn’t know you could make tempeh from anything! I’m allergic to wheat and soy, so I’ve just been avoiding all meat substitutes. I will totally try this!

Yay🎉! Tempe is native to my country, Indonesia. I'm so happy you love It. Tempe is versatile source of protein. You can deep fry it, stir fry with soy sauce, mix it in coconut milk broth based soup, and many more. I prefer eat it with white rice. We sell tempe usually covered in banana leaf. Love this vide so much! ❤❤❤

You really deserve more. Soothing voice and great cinematography!

my toxic trait is that I think I can make this when I don't even know what starter even is

Great short Immy! Really interested in you doing a longer video on this and what you were doing 20 seconds in?

Wow, interesting, Most tempeh in Indonesia uses soybeans and GMO sadly, very hard to search locally grown soybeans anymore😢, but still the cheapest protein in here.

Looks wonderful!

I was gifted a 40 lb box of yellow split peas and really wasn't sure how to eat them other than in soup. This looks like a great way to use them up!! Time to look for some starter...

I love this!! Thank you for sharing. Now I’m very interested in learning how to make my own tempeh. Never knew I could use a different type of grain. Now I know!

I find that you need to cook yellow peas for 2 hours after an overnight soak, to make it soft. So maybe not cook them 2 hours, but longer so that they become somewhat soft like tempeh

i saw u eat it thin and crispy, I like my tempe meaty. Fry it thick. Eat it with (sweet soy sauce+ calamansi+eye bird chilli and onion)

Oh that looks interesting. Recipe link anywhere? How much acv and how much starter per batch?

This looks so good! Also, you could have an ASMR channel with these videos. Your voice is so soothing

Looks very nice

🔥🔥🔥

Brilliant.

No clue what this is, but it looks good 👍

Wow I love this! My teacher gave me a project to make fermented food and I chose tempeh. She said if the beans still falling apart it's not ripen enough, but don't ferment it for too long because it will taste bad lol

Thank you so much!! - I cannot eat soy... or wheat, and I will be trying this!

where do you buy the starter?

Ive learned to really love natto after getting over the stank! But i just can't get over the weird texture of tempeh. I'm gonna try cooking it crumbled in a taco salad or tomato sauce to see if that helps.

Starter substitute?

where can you get the starter?

Can we use yeast?

What is the "starter" I wonder how I find it in my country...that's why I ask.. thank you so much 🙏!

Hello, I have a question: How does it work for you with the glass "cake" dish? The recipe I have says there should be holes for air circulation from both top and bottom. Thanks You are my inspiration for home made tempeh♥ bye

If only the light is on and it works I wonder if in the summer it would work in room temp?

you can improve it so that the mycillium to bean ratio is perfect, you know, the mycillium is where the umami taste come from

As indonesian is not enough the mold its must be white, well that how the tempe normaly look in indonesia

First time seeing tempeh not made out of soy beans but it looked exactly identical anyway

Do you make your own starter?

Am I dumb for thinking tempeh was made from chickpeas?

@SustainablyVegan >>>>>> any trad wife account

I thought tempe is traditional ly made from soy beans

36 hours in the oven? In this economy?????