18 June 2019 Chickpea Tempeh

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

18 June 2019 Chickpea Tempeh

Postby Durgan on Tue Jun 18, 2019 12:03 pm

18 June 2019 Chickpea Tempeh
Posted on June 18, 2019 by Durgan
http://durgan.org/2019/June%202019/18%2 ... mpeh/HTML/ 18 June 2019 Chickpea Tempeh

Chickpeas are dehulled by boiling for about 30 minutes, then rubbed together and the hulls are poured off about five times. This completely removes the hulls.
The dehulled chickpeas are then cooked in boiling water for 1.5 to 2 hours.This softens them adequately for fermenting throughout. They are then fermented for about 40 hours. Pictures depict the finished product.
Zone 5 Brantford, ON, Canada
Posts: 154
Joined: Mon Jan 18, 2016 5:57 pm
Location: Brantford, ON, Canada

Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 1 guest