by salto on Tue Jan 01, 2019 5:08 pm
I guess I found the right procedure to create adzuki bean tempeh.
Below my routine in case anyone else experienced problems.
The ratio of ingredients I used is
600 gram beans
5 tbsp vinegar
1 teaspoon starter
Adzukibeans are very hard so give them ample time (minimal 24 hours) to soak. Remove loose hulls, wash the beans, take out a handfull and crush in the foodprocessor[1] I find that even after 24 hours the beans are still too hard to crush manually. Put the crushed beans back and cook the whole batch for about 20-25 minutes. You can add a bit of salt, it lifts the taste. Be careful, the beans cook amazingly fast. Too soft they create messy tempeh. Shortly before you finish the cooking, add the vinegar and leave in about one minute [2], then drain the beans. Let cool down a bit, then dry thoroughly. In my experience this is a very important part of the routine. Adzuki beans seem to hate moistness in the fermentation process, different from for example black beans. I put them in the oven with hot air circulation on about 20 C for an hour, manually tossing every once in a while. When beans are dry, put in the starter, stir thoroughly, etc. normal procedure.
Good luck!
[1] Don't know if this is science or superstition but I think the crushed beans further the cohesion in the fermention process.
[2] Same, science or superstition, in my experience adding the vinegar after draining might give a sour smelling result.