Tempeh is one of those foods that may elicit polarizing reactions- on one hand, it's white and fuzzy and doesn't seem like something you should be ingesting. But once you take your first bite of homemade tempeh, I guarantee you will be hooked: it's hauntingly floral, nutty, umami, and just plain delicious.
Tempeh can be really hard to find in grocery stores, and if you do find it, it tends to be quite pricey. It's cheaper to make tempeh yourself, with the added benefit that you can experiment with flavors and substrates. Whether you love tempeh or have never tried it but love fermented foods, we urge you to try your hand at making your own tempeh at home using our guide!
Note: This article shares our process on how to ferment tempeh at home; however, the exact proportions of spores-to-soybeans (or other substrates) and other ingredients (like vinegar) are typically outlined on your spore package and should be followed accordingly. As such, treat this article as more of a general process and follow your spore package recommendations above all others.