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The explanation starts after the beans have been processed ready for fermentation. Five hundred ml of dried soy beans, wash and boil for 45 minutes. Cool under cold water and rub the beans together in the hands, to remove the skins, pour off the skins. Do this five time and all the skins will be removed.
Place in a colander and put in pressure cooker. Pressure cook for one hour. This will soften the beans and make them ready for fermenting. The beans should be split and soft when pushed.
Add a tablespoon of vinegar to lower the pH slightly. Mix in about half teaspoon of tempeh starter. Place in mold and put in fermenter for about 36 hours at 31C.
Allowed to ferment to about 48 hours total at room temperature.
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