How to Indonesian Tempeh Fermentation

What You Need to Know

The fermentation process involves the breakdown of soybean proteins and carbohydrates by Rhizopus oligosporus or Rhizopus oryzae mold, producing a nutty flavor and firm texture. This process occurs in a warm, humid environment with temperatures between 28-30°C and relative humidity of 80-90%. The fermentation time ranges from 24-48 hours.

Steps

1. 1.

   Tempeh Mendoan (Central Java): Fermentation creates structural integrity for thin batter coating

2. 2.

   Sambal Goreng Tempeh (West Java): Develops umami depth for spicy coconut milk sauce

3. 3.

   Tempeh Bacem (Yogyakarta): Firm texture withstands prolonged palm sugar braising

The Science

Primary Reaction

Proteolysis and carbohydrate breakdown

Common Mistakes