Tempeh Starter/Culture (Ragi Tempeh)- (1x20 gram) FREE SHIPPING -Vegan

Description

Make your delicious homemade tempeh with Wira tempeh starter/culture (ragi tempe) with original Indonesian style tempeh starter. This starter is making beautiful and delicious tempeh. Only need 2 - 5 grams of starter for 1 kg soybeans
for hot and humid Indonesian weather or depend on your incubator temperature and other parameters. Its not the exactly measurement. You will need to do some experiments to know how much starter you will need for making your own tempeh
.
YOU WILL RECEIVE 20 gram of tempeh starter (not 500 gram bag as in the picture)
.
Free of any artificial additives. Perfect for vegetarian/vegan diets.
Shipping conditions:
1.I will ship
to paypal confirm
ed address only.
2
.
I
will provide deli
very confirmation for USA buyers
3.The item
is packed in small plain clear plastic bag. The form of the item is dusty white powder.
4.If you need how to make tempeh instruction, just em
ail me
and I will
send it thro
ugh electr
onic mail (email).
5
.
To keep the lowe
st sell
ing price and p
o
stage
, I will not ship the invoice.
6. Shipping discout is available for domestic (USA) buyer only. SORRY not for International buyer due to new price of postage to outside USA.
All sales is final. This product is not returnable or refundable to prevent contamination.
Payment: paypal with immediate payment. If I do not hear from within 4 days after the transaction, non paying buyer case will be open automatically.
Any cancellation transaction requested by customer will be charged 25% of administration fee (total price plus shipping) to recover my ebay listing fee.
If you have questions or problem do not hesitate to contact me.
Please communicate before leaving negative or netral feed back.
Thanks
MAKING TEMPEH , THE INSTRUCTION:
How To Make Tempeh
Makes2 (approximately 14-ounce) cakes
Ingredients
1 pound(about 2 1/2 cups) dried whole soybeans
2 tablespoons white vinegar
1 teaspoon tempeh starter
Equipment
Large bowl
Colander
Potato masher (optional)
4-quart or larger pot 2
baking sheets
Paper towels or clean kitchen towels
Measuring spoons
Mixing spoon 2
quart-sized zip-top bags
Skewer or large needle
Incubator (see above)
Oven thermometer (if necessary to gauge temperature of incubator)
Instant-read thermometer (optional)
Instructions
Soak the beans: Place the beans in a large bowl and cover by 3 inches with water. Let stand overnight or at least 12 hours.
De-hull and split the beans: The hulls or skins need to be removed in order for the spores to inoculate the beans. Using your hands or a potato masher, knead and squeeze the beans so that the hulls fall off and the beans split in half. This is the most labor-intensive part of the tempeh-making process and may take 10 to 20 minutes. Don't worry about de-hulling and splitting every last bean, but do try to get a majority of them. Periodically stir the water so the hulls to float to the surface; skim them off and discard them.
Cook the beans: Drain the beans, transfer them to a large pot, and cover by 2 inches with fresh water. Bring to a boil. Skim off and discard any foam or hulls that rise to the surface. Reduce the heat and simmer, partially covered, until the beans are tender but not mushy, about 45 minutes.
Prepare the zip-top bags: While the beans are cooking, prepare the bags. Using the skewer or a large needle, prick holes in the bags at 1-inch intervals.
Dry the beans: Drain the beans. Spread them out on two towel-lined baking sheets and pat them dry.
Cool the beans: Let the beans cool to below body temperature.
Add the vinegar: Transfer the beans to a clean, dry bowl. Sprinkle the vinegar over the beans and mix well. Adding vinegar lowers the pH and prevents the growth of unwanted bacteria.
Add the tempeh starter: Sprinkle the tempeh starter over the beans and mix for about a minute to distribute evenly.
Fill the bags: Divide the beans between the two bags.
Flatten the bags: Seal the bags and flatten the beans out evenly.
Incubate the tempeh: Place the bags in the incubator. The temperature must be between 85°F and 90°F for the next 24 to 48 hours, so periodically check to make sure the temperature is consistent