I love all your videos, but this one is one of the best ones. Great content, very useful, process broken in details, so useful for all us home fermenting tempeh lovers, plus love your "fermentation nation" t-shirt and all cool tempeh crew around you. Thanx John!
I make my own. I got a thermostat controller attached to a lightbulb in a cupboard to keep the temperature. I got a bag of culture here in Australia from Indonesia. I've also tried making it with cooked rice. It's quite nice
Tristant Tafrio - No, it is tempeh. It may not have been a long time ago, and it wasn’t originally, but languages develop. It is now often/usually called tempeh. My guess is that the spelling developed to prevent English speakers from calling it «tempy»/«tempee». Well, since Tempe also is a little place in the city of Trondheim, Norway and of course a city in Arizona, USA, I’m all for the use of Tempeh for this delishousness for those of us who lives outside of Indonesia (and it’s «neighbourhood»)... 😊
I just made my very first two batches of tempeh the past 3 days, one black bean, one soy bean. Both started in the Instant Pot, but finished off in my oven set at what would have been 25˚C, if the oven had that on the knob (the lowest is 50˚C). Since my oven is a bit warm, that gave a steady temp of 28˚C with the door slightly oven, which made the mold grow like a weed! 🥳👏☺️ I let it grow for 48 hours, but I think 36 would have been enough. All it took, was to soak the beans (I chose to also dehull, and split the soy, though it’s optional), cook them, dry them off. Add to a bowl, add a tbsp of apple cider vinegar and the starter, mix well. Make holes through ziploc bags with a skewer or toothpick, fill the bags. Add a cup of water to the bottom of the Instant pot. put the steam rack in place and arrange the bags (or glass containers) on top. Put the lid on with vent on venting and set the IP on «Yoghurt» and timer for 18 hours. After some hours, when I could see that the bags had quite a bit of condensation, I put the lid loosely on, a bit tilted (to lower the temperature slightly, because the yoghurt temp is a bit high for these spores, you risk killing them. When I saw that it had started growing a little, I moved mine to the oven, butonlybecause I needed the IP for the next batch or something else... When I had put it in the oven, I put in the probe for my Ikea («Fantast», if I remember right, less than $10) meat thermometer inside the oven and set the thermometer at 38˚C, so that should the temp be too high, the alarm would go off. But with the door slightly open, it was a steady temp of 28˚C, which seemed perfect, it grew soooo fast, amazing to watch. I didn’t add any bowl of water, but if I had used glass containers open on top, I guess it might be a good idea (or if yours does not show condensation?). Anyway, to me, this far this seems easy breezy tempeh cheesy❣️❗️❣️☺️ (after handling the first batch, I had to google to see if these spores are also used for cheese, because my hands smelled like a nice cheese - and they are, amongst other for cheedar! How interesting, makes me interested in experimenting with vegan cheese...). Anyway, you have got to try this, people, soooo much fun❣️❗️❣️ 👏👏👏💚👏👏👏
this is incredible...what an amazing video thanks. I've never tried this food, but id like too. And id like to try Mauitempeh especially. trying to eat healthier here and exercise
Could you use tempeh innoculant on raw, chopped, or cold pressed beans? Surely there is a species of fungi that can digest the complex starches found in beans
I didn't see where the bags they fermented the tempeh in got holes poked in them so that the mycelium could breathe, because mushrooms need some oxygen to grow. But great video and i've only been making it a short time now and got some great info from the video. I could see the holes in the bags at the end where you showed a bag up close right before eating a block of it. Thanks.
i get organic natto (i like it but my husband won't eat it) and i blend it with the onion, garlic, ginger, fruit and celery (celery instead of using so much salt), etc that i mix in my kimchi and i figure it adds to the total nutrition in the kimchi and my husband can get his Ks.
Are there holes in those plastic bags? Did I miss that part? Every other tempeh making instruction talks about punching holes in the bags, but if they can do without holes, that would be nice.
I was looking for the same. I been watching videos from some producers in Indonesia and they dont seem to make holes in the bags (im sorry for the band english, i learned by myself). Like this one ruclips.net/video/U2A-qPn9ZwQ/видео.html
@Ocraw, since when the Tempeh was in Hawaii ?, I was visiting Hawaii on 1996 but there were not Tempeh ⁉️🤔😁 How many Kg of Tempeh do produce every day . Which people consume Tempe there ⁉️🤔
@okraw @john Lovely video. Super informative etc. However Jaime Tourin is misinformed about portobellos being eaten raw. Mushrooms (not talking about tempeh) should not be eaten raw generally, especially not portobellos/cremini/white button (essentially the same agaric fungal species). Same applies to Shiitake. I have been reading and learning lots about mushrooms and its the one thing that I strongly urge you to look up: Paul stamets mentions it briefly (and awkwardly) about improperly cooked agarics being stomach cancer causing (due to agaritines substance). Another fella talked about shiitake dermitatis. Please look them up for yourself. I hope you have a good day. Thanks so much for your video. Pretty excited to eat raw homemade tempeh!
did you eat tempeh raw? Why does john call it a mushroom when it's a mold? Paul Stamets is very clear, not awkward at all, about the fact that mushrooms need to be cooked at least to kill the bacteria.
@@gardenbliss6638 YES! eating raw is nice. but after storing it in the fridge, i prefer it fried or something. People like to use the terms mushroom and mold and fungi interchangeably. From wiki: Tempeh (Rhizopus oligosporus) is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. Since mold is also a commonly used term, and tempeh looks grey at some point, it is easy to call it mold because both tempeh fungus and mold are all fungi hahaha. I think it is safer to cook mushrooms - just because it reduces chances of toxicity of many mushrooms. I'm not convinced that this is the reason to cook your tempeh. I think its a food safety and precaution thing.
I thought tempeh was a mold not mushroom. John do you still eat tempeh raw? I saw you eat cooked mushrooms now, so does that mean you cook your tempeh? I think it sounds dangerous to eat mold raw.
Sometimes being conscious get mistaken for being judgemental ...#Staywoke brother free yourself..time for Detox you should try it then get back with me..peace n blessings my friend
thank you for this video Its really useful and informative. you talk a lot man :) but probably this is the reason you make this kind of videos, cos you like talk a lot:) So thank you for it again
There is one thing that John and I disagree on. EVERYBODY eats too much protein, in my estimation, and too much starch, as well. I suppose that makes 2 things. He puts a lot of carrots in juice, which I will use only when I do not have an apple or pear. Adzuki beans are an interesting spin for the soy sub. Way to go, Mr. Tourin!
I don't understand, vegans will not eat non vegan foods but meat eaters shouldn't have a problem eating vegan tempeh, so why wouldn't you you label the product as vegan? That doesn't make sense to me.
Most soy is GMO, but most soy becomes animal feed, lecithin, soybean oil, etc. Companies generally use organic soy for tempeh because consumers demand it.
Yes there is a difference in what Organic and Non-Gmo mean and you illustrate that difference accurately. However, if we are talking about the law in the United States, the USDA has ruled that food that contains gmo ingredients cannot be labeled "organic".... So, in the United States anyway, if you are buying food with the label "organic" it also means that it is non-gmo. Perhaps the non-gmo project is stricter in testing for gmo ingredients including cross-fertilization and contamination. Perhaps in order to get the USDA certification you just have to prove that you aren't knowingly buying GMO seeds. I don't know, I haven't decided to get the organic certification on my farm yet.
Aside from the fact that I got damn tired waiting for you to get to the point, there's the fact that natto is bad for some people. Myesthenia Gravis victims, for instance. I'm one.
Education is key...not judgement do your reseach ppl not on Google!!!!! or stay sleep and continue to look at health as a casualty...and Gm to you have a good day😊😊
I love all your videos, but this one is one of the best ones. Great content, very useful, process broken in details, so useful for all us home fermenting tempeh lovers, plus love your "fermentation nation" t-shirt and all cool tempeh crew around you. Thanx John!
LOVE YOU JOHN! You make all the interesting and informative videos. Much appreciated Man! Bless!
my left ear really loved this video
Lol
I make my own. I got a thermostat controller attached to a lightbulb in a cupboard to keep the temperature. I got a bag of culture here in Australia from Indonesia. I've also tried making it with cooked rice. It's quite nice
Awesome work and interview.
man your videos are so long but so interesting that I end up watching the whole thing lol
Thank you for this video. I just started making my own tempeh and this is an excellent reference :)
🤓🤓🤓 yayyyy 🎉
Awesome can’t wait to try it at home!!!
Bersih dan rapi kerennn banget lho👍
MaHalo John!! i have always wondered exactly how tempeh is made. :) Excellent tour!
This is the second Hawaiian product that you've shown that is only available in Hawaii....what a tease!!
That bicycle based bean grinder is too cool! I so want one!
@ocraw Did you not punch the plastic bag to make a lot of tiny holes before ?
What beautiful people, and you john you are special when I visit that lovely place I will visit them.
Worth to mention tempeh is indonesian national dish
And it's not tempeh but it's tempe
Tristant Tafrio - No, it is tempeh. It may not have been a long time ago, and it wasn’t originally, but languages develop. It is now often/usually called tempeh. My guess is that the spelling developed to prevent English speakers from calling it «tempy»/«tempee». Well, since Tempe also is a little place in the city of Trondheim, Norway and of course a city in Arizona, USA, I’m all for the use of Tempeh for this delishousness for those of us who lives outside of Indonesia (and it’s «neighbourhood»)... 😊
WOW! i thought it was made only by machines i didn't expect for so many people to work on it .
well done great video, thanks
Are the zip lock bags in which the tempeh cultuvates perforated with little holes for air intake???
yes
I love cooked beans in my salad. Even beans with some sprouted rice taste awesome. Maybe not the best but definitely better than most things.
Hi can you tell me where you bought the Fermentation Nation T-shirt please?
I just made my very first two batches of tempeh the past 3 days, one black bean, one soy bean. Both started in the Instant Pot, but finished off in my oven set at what would have been 25˚C, if the oven had that on the knob (the lowest is 50˚C). Since my oven is a bit warm, that gave a steady temp of 28˚C with the door slightly oven, which made the mold grow like a weed! 🥳👏☺️ I let it grow for 48 hours, but I think 36 would have been enough. All it took, was to soak the beans (I chose to also dehull, and split the soy, though it’s optional), cook them, dry them off. Add to a bowl, add a tbsp of apple cider vinegar and the starter, mix well. Make holes through ziploc bags with a skewer or toothpick, fill the bags. Add a cup of water to the bottom of the Instant pot. put the steam rack in place and arrange the bags (or glass containers) on top. Put the lid on with vent on venting and set the IP on «Yoghurt» and timer for 18 hours. After some hours, when I could see that the bags had quite a bit of condensation, I put the lid loosely on, a bit tilted (to lower the temperature slightly, because the yoghurt temp is a bit high for these spores, you risk killing them. When I saw that it had started growing a little, I moved mine to the oven, butonlybecause I needed the IP for the next batch or something else... When I had put it in the oven, I put in the probe for my Ikea («Fantast», if I remember right, less than $10) meat thermometer inside the oven and set the thermometer at 38˚C, so that should the temp be too high, the alarm would go off. But with the door slightly open, it was a steady temp of 28˚C, which seemed perfect, it grew soooo fast, amazing to watch. I didn’t add any bowl of water, but if I had used glass containers open on top, I guess it might be a good idea (or if yours does not show condensation?). Anyway, to me, this far this seems easy breezy tempeh cheesy❣️❗️❣️☺️ (after handling the first batch, I had to google to see if these spores are also used for cheese, because my hands smelled like a nice cheese - and they are, amongst other for cheedar! How interesting, makes me interested in experimenting with vegan cheese...). Anyway, you have got to try this, people, soooo much fun❣️❗️❣️ 👏👏👏💚👏👏👏
tempeh taste really good.creamy matched with tomatoe and chilli sauce,.oh my ,I miss indonesia
YAJEE'S WORLD Mmmmm thanks for sharing. Yum.
this is incredible...what an amazing video thanks. I've never tried this food, but id like too. And id like to try Mauitempeh especially. trying to eat healthier here and exercise
Thank you, very interesting video ;)
Yes Tempeh is my favorite,I make my own.
Hm, I learned a few new things. Thank you!
Hi!! Where do you buy the starter culture? 🙏🙏
Could you use tempeh innoculant on raw, chopped, or cold pressed beans?
Surely there is a species of fungi that can digest the complex starches found in beans
I didn't see where the bags they fermented the tempeh in got holes poked in them so that the mycelium could breathe, because mushrooms need some oxygen to grow. But great video and i've only been making it a short time now and got some great info from the video. I could see the holes in the bags at the end where you showed a bag up close right before eating a block of it. Thanks.
What is the starter culture brand?
awesome!
I remember last time I bought Tempeh which was home-made in asia, the expiration date was only within one week ..probably like 3-5 days.
Watching this as I eat a huge brick of yummy tempeh! :)
Bro how many channels does john kola have? Dudes makin waves!
Fascinating that they cook with salt. I've never heard that before. How much do they use?
there from indonesia is tempe and taape ... amazing traditional food
What is the proper humidity level?
FYI for those reading. Spoke to a guy in Indo. He said 40%.
how do you source your b12????
Anthony Harriott nutritional yeast has a lot of B12
i get organic natto (i like it but my husband won't eat it) and i blend it with the onion, garlic, ginger, fruit and celery (celery instead of using so much salt), etc that i mix in my kimchi and i figure it adds to the total nutrition in the kimchi and my husband can get his Ks.
soak the beans for 12 or 24 hours?
Are there holes in those plastic bags? Did I miss that part? Every other tempeh making instruction talks about punching holes in the bags, but if they can do without holes, that would be nice.
I was looking for the same. I been watching videos from some producers in Indonesia and they dont seem to make holes in the bags (im sorry for the band english, i learned by myself).
Like this one
ruclips.net/video/U2A-qPn9ZwQ/видео.html
Love his energy! Proselytizing veganism for the win!
@Ocraw, since when the Tempeh was in Hawaii ?, I was visiting Hawaii on 1996 but there were not Tempeh ⁉️🤔😁
How many Kg of Tempeh do produce every day . Which people consume Tempe there ⁉️🤔
Oh I love tempeh! It's been too long since I had some.
You would do better without so much protein. Just saying.
Waw good
I Love is tempeh me Indonesia
Thanks for is
I’m making chickpea tempeh right now!
@okraw @john
Lovely video. Super informative etc. However Jaime Tourin is misinformed about portobellos being eaten raw. Mushrooms (not talking about tempeh) should not be eaten raw generally, especially not portobellos/cremini/white button (essentially the same agaric fungal species). Same applies to Shiitake. I have been reading and learning lots about mushrooms and its the one thing that I strongly urge you to look up: Paul stamets mentions it briefly (and awkwardly) about improperly cooked agarics being stomach cancer causing (due to agaritines substance). Another fella talked about shiitake dermitatis. Please look them up for yourself. I hope you have a good day. Thanks so much for your video. Pretty excited to eat raw homemade tempeh!
did you eat tempeh raw? Why does john call it a mushroom when it's a mold? Paul Stamets is very clear, not awkward at all, about the fact that mushrooms need to be cooked at least to kill the bacteria.
@@gardenbliss6638 YES! eating raw is nice. but after storing it in the fridge, i prefer it fried or something. People like to use the terms mushroom and mold and fungi interchangeably.
From wiki: Tempeh (Rhizopus oligosporus) is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. Since mold is also a commonly used term, and tempeh looks grey at some point, it is easy to call it mold because both tempeh fungus and mold are all fungi hahaha.
I think it is safer to cook mushrooms - just because it reduces chances of toxicity of many mushrooms. I'm not convinced that this is the reason to cook your tempeh. I think its a food safety and precaution thing.
So interesting! I really want to see how you make your own natto too :)
Hi John! Thanks for amaizing video!
Question: is it right to cook or frying tempeh?
vadim videos I wonder if it can be made from sprouted beans instead of cooked? that would be an interesting experiment
I thought tempeh was a mold not mushroom. John do you still eat tempeh raw? I saw you eat cooked mushrooms now, so does that mean you cook your tempeh? I think it sounds dangerous to eat mold raw.
heemmmm... its intrestimg
Sometimes being conscious get mistaken for being judgemental ...#Staywoke brother free yourself..time for Detox you should try it then get back with me..peace n blessings my friend
thank you for this video
Its really useful and informative.
you talk a lot man :)
but probably this is the reason you make this kind of videos, cos you like talk a lot:)
So thank you for it again
There is one thing that John and I disagree on. EVERYBODY eats too much protein, in my estimation, and too much starch, as well. I suppose that makes 2 things. He puts a lot of carrots in juice, which I will use only when I do not have an apple or pear.
Adzuki beans are an interesting spin for the soy sub. Way to go, Mr. Tourin!
It's not tempeh but it's tempe
Soy corn wheat use to fattening animals
yess your daddy...thank u
could you not shout for the whole video. Just talk normal.
45:19
39:30 looks like cocaine manufacturing lol
I don't understand, vegans will not eat non vegan foods but meat eaters shouldn't have a problem eating vegan tempeh, so why wouldn't you you label the product as vegan? That doesn't make sense to me.
Hair cut?!
But i thought all soy beans are contaminated by gmo seeds?
Obviously you didn't watch the video, and, organic soy IS NOT GMO
90% soy grown is GMO.
adzuki beans
Most soy is GMO, but most soy becomes animal feed, lecithin, soybean oil, etc. Companies generally use organic soy for tempeh because consumers demand it.
Yes there is a difference in what Organic and Non-Gmo mean and you illustrate that difference accurately. However, if we are talking about the law in the United States, the USDA has ruled that food that contains gmo ingredients cannot be labeled "organic".... So, in the United States anyway, if you are buying food with the label "organic" it also means that it is non-gmo. Perhaps the non-gmo project is stricter in testing for gmo ingredients including cross-fertilization and contamination. Perhaps in order to get the USDA certification you just have to prove that you aren't knowingly buying GMO seeds. I don't know, I haven't decided to get the organic certification on my farm yet.
This seems like a highly processed man-made food! I think I’ll stick with my whole natural foods
Aside from the fact that I got damn tired waiting for you to get to the point, there's the fact that natto is bad for some people. Myesthenia Gravis victims, for instance. I'm one.
Education is key...not judgement do your reseach ppl not on Google!!!!! or stay sleep and continue to look at health as a casualty...and Gm to you have a good day😊😊
Go already!!
first!
damn 2nd. again
:) You're number one in my book bro!
Aw shucks...
Well, you shouldn't eat it raw, i know OKraw. but not tempeh. it will itch your throat, badly. youll see.
I’m glad to hear you are not into GMO but for the wrong reasons. GMO only purpose is to control the food supply.
Soooo not good
Average life expectancy in Indonesia; 70.6 in the usa 78.7; I will stick to meat
What a gem of stupidity. There definitely aren't any other variables for life expectancy between Indonesia and the United States.