11 November 2017 Tempeh

http://durgan.org/2017/November%202017/11%20November%202017%20Tempeh/HTML/ 11 November 2017 Tempeh
Tempeh fermented for 30 hours. A teaspoon of molasses and a teaspoon of apple vinegar was added to enhance the fermenting, which it did as evidenced by the vigorous mycelium growth. This is about a ten day supply for one person, a slice a day.

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