1. The beans will need to be dehulled ( outer skins removed). Soak the beans overnight or for at least 10-12 hours. Use a pot large enough to allow for the beans to nearly triple in size.
2. Massage the beans with your hands to split &  loosen the hulls from the beans. Skim off the hulls as they float to the top. Using the colander, drain off the water & rinse several more times to remove the hulls.
3. Boil the dehulled beans for 1 hour. Drain off the cooking water.
4. Dry the beans by patting them with a clean cloth, paper towels, or using a hair dryer on low. The beans should be dry to the touch. Put the beans in a dry bowl and allow to cool to lukewarm temperature (95° -98° F. ).
5. Add the 2 tbsp. vinegar into beans and mix well. Sprinkle in the starter culture and mix well again. It’s very important to distribute the culture throughout the beans.
6. Pack the beans into the plastic bags & seal. The holes will allow the beans to breathe as they ferment. Press the bags firmly until flat, and an even 1 inch or so in thickness.
7. Place the bags in a dehydrator & culture at 85°- 90° F. Sometime between 12 and 24 hours, white spores (mycelium) will spread over & throughout the beans. As this occurs, reduce the heat. The process has begun. When the beans have become a firm mass held together by the spores, the Tempeh is finished. This usually takes 36-48 hours, but can take up to 3 or 4 days.

Store your finished Tempeh in the refrigerator for up to 10 days, or in the freezer for 2 months. Tempeh can be marinated & flavored however you’d like, and has endless uses.