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Fresh soy tempeh from scratch 🌱 I never liked tempeh until I tried it during my trip in Indonesia. It was fresh, nutty, 1000x better than when I first had it from the supermarket in The Netherlands. It still amazes me that just soybeans and beneficial mold can transform beans into a nutty, protein-packed superfood. Here’s the food science behind tempeh fermentation 1️⃣ Dehulling matters – removing bean skins lets the Rhizopus oligosporus mold grow evenly around each bean for perfect tempeh text
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