10 May 2019 Chickpea Tempeh

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Chickpea tempeh was made. Procedure is routine. Boil for 45 minutes. Cool with water and rub off skins. Cook again for 45 minutes to soften. Cool to ambient about 20C. Add two tablespoons of vinegar to lower pH somewhat. Mix well and split beans as much as possible.Add starter and mix well. Add peas to molds and place in fermenter for 30 hours at 31C.

I make tempeh from soy bans, chickpeas and lentils, and switch back and forth. All make a fine daily food.
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Fermentation complete 32 hours.
http://durgan.org/2019/May%202019/12%20May%202019%20Fermented%2032%20hours/HTML/ 12 May 2019 Fermented 32 hours

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A bit more fermenting at room temperature. Aging if you like. About 48 hours total
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Notice how the mycelium has penetrated the chickpeas. Perfect Tempeh.