What is the shelf life of the starter cultures?
Our starter cultures have a shelf life of about one year after the date of production. If they are stored in a dry and cool place they will be active for a number of years.
Are the starters fit for vegan or vegetarian diet?
All our starter cultures are alright for vegans and vegetarians. They are grown on soybeans and/or rice.
What common allergens are in your starter cultures?
The only common allergen in our tempeh and natto starter culture is soy. Our starters are also free of gluten.
How can I tell if my tempeh came out right?
The soybeans should be covered in a thick layer of white mycelium, without any appearance of black spots. The tempeh cake should have a balanced fineness so that you can cut a slice without it crumbling. It might smell a little like mushrooms or nuts, with a slight hint of ammonia perhaps.
Can I eat raw tempeh?
Our tempeh starter culture is created under sterile conditions and is completely free of pathogenic bacteria. However, when you make tempeh at home, it is always possible that some bacteria will sneak in there and contaminate the whole batch. These bacteria could grow during the fermentation process. We recommend that you fry or cook your tempeh before you consume it.
How do I store my tempeh?
You can store tempeh for up to one week in the refrigerator or three months in the freezer.
Can I make tempeh and natto in same kitchen?
Yes, it is possible to make tempeh and natto in the same kitchen. Learn more here.