Fermentation Support Forum

Hi guys!
i make some nice tempeh at home but i always used white vinegar as acidifier.


Many producers don't use any.
It will be possible also for an hobbist and starting from dehulled soybeans (i have read somewhere that in indonesia hulls works als acidifier in pre fermentation phase)?

Your tempeh looks very nice! Why change your method?
In Indonesia they acidify the soaking water by natural lactic acid fermentation. Soybeans contain lots of sugar that dissolve in the soaking water and can be fermented into lactic acid. Industrial companies acididy, by adding an acid, see their labels. Maybe a few companies use the Indonesian method. Then they don't have to declare acid.

Sometimes I use vinegar but found it doesn't seem to matter much if this step is left out. Meaning I detect no difference between making it acidic or not doing so.

Thanks bot for your kind replys.
I just want to use less ingredients possible.