Soybean Tempeh Fresh, Unpasteurized, Organic, Non-GMO

First produced: 
Fermentation time:  2 days
Average fermentation temperature:  30°c
Soybean Tempeh

Description

99% of store-bought tempeh is pasteurized. This makes the tempeh wet and sloppy. Fresh tempeh is firmer, drier and the flavour is beyond compare. It’s nutty, complex and delicious.

If you’ve never tried it before be sure to do it before you kick the bucket!

Ingredients & Sourcing

  • Soybeans
    • Proportion of total by weight: 99.5%
    • Source: Kialla Pure Foods 🌿
    • Origin: Greenmount, QLD
  • Tempeh Starter Culture (Rhizopus Oligosporus, Soybean, Rice)
    • Proportion of total by weight: 0.5%
    • Source: Top Cultures 🔮
    • Origin: Belgium

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

⭕ An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.