Ingredients

1 12-oz bag shelled edamame, thawed

1 tablespoon white vinegar

3 grams tempeh starter (I like to use Cultures for Health Tempeh Starter Culture, each packet is 3g)

 

Directions

1. Remove the edamame hulls. In a medium bowl, toss the edamame with the vinegar. 

2. Add tempeh starter and mix well.

3. Transfer the mixture to a resealable plastic bag. Your mixture should fill the bag as much as possible. If it doesn’t, use your hands to condense the mixture into a firm rectangle, about 1-inch thick. This will ensure a solid slab of tempeh at the end!

4. Poke holes with a skewer or toothpick to allow for ventilation and leave, lying on a flat surface such as a baking sheet, in a warm spot for 24–48 hours. I leave mine in the oven with just the light on💡

5. Refrigerate until you eat!!