• 1 pound (about 2 1/2 cups) dried whole soybeans
  • 2 tablespoons white vinegar
  • 1 teaspoon tempeh starter



  • Large bowl
  • Large pot
  • 2 baking sheets
  • Paper towels or clean kitchen towels
  • Measuring spoons
  • Mixing spoon
  • 2 zip-top bags
  • Large needle
  • Incubator
  • Oven thermometer


  1. Peel the soya beans with LACHI Beans Peeler. The peeler will split the soya beans while also separating the hulls from the peeled beans.
  2. Transfer the peeled soya beans to a large pot, and cover by 2 inches with fresh water. Bring to a boil. Skim off and discard any foam. Reduce the heat and simmer, partially covered, until the beans are tender but not mushy, about 45 minutes. Use a large needle to prick holes in the zip top bags at 1-inch intervals.
  3. Drain the beans. Spread them out on two towel-lined baking sheets and pat them dry and allow to cool to below body temperature.
  4. 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.
  5. Sprinkle the tempeh starter over the beans and mix for about a minute to distribute evenly.
  6. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly.
  7. 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.
  8. Between 12 and 24 hours you should start to see some white mycelium growing on the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows; you may use an instant-read thermometer to check the internal temperature of the fermenting tempeh.
  9. Depending on your conditions, the tempeh may take up to 48 hours total. The mycelium will continue to thicken, forming a white layer around the beans and binding them into a dense, firm cake. The tempeh is done when the entire surface is covered with dense white mycelium.
  10. Remove the bags from the incubator and let the tempeh cool to room temperature. Transfer the tempeh cakes to airtight bags or containers and store in the refrigerator up to 1 week.