Pea Tempeh

Method

1. Soak the peas overnight in twice their volume of water
2. Cook the peas until al-dente (see notes below for cooking times)
3. Drain well, mix in the vinegar and spread into a thin layer to allow excess moisture to evaporate. This can be aided by a fan, hairdryer or sanitised towel. The peas need to be dry to the touch as excess water will inhibit the growth of mycelium.
4. Once the peas are dry and have cooled to below body temperature, sprinkle the tempeh starter over the peas and mix thoroughly for a couple of minutes.
5. Transfer into a perforated container ensuring depth of peas is no greater than 2cm thick and incubate at 29-32C for around 36hrs (see notes for more info on incubation)
6. Fermentation is complete when peas are encased in white mould and held together to make a tempeh ‘cake’ that smells nutty/earthy.

Notes:

• Ensure all equipment has been sanitised
• If using a non-split pea you will need to de-hull the peas after soaking to enable the mycelium to get inside the starches. This can be time consuming, but if you find your rhythm quite therapeutic.
• Cook split flamingo peas/yellow peas for 15 minutes
• Cook marrowfat peas for 30 minutes
• Potential perforated containers: ziplock bag with toothpick holes with ~2.5cm spacing; take away container with skewered holes ~2.5cm spacing; natural leaf, e.g. cabbage leaf, with toothpick holes ~2.5cm spacing; purpose ‘built’ tray with small holes drilled ~2.5cm apart covered with a silpat with holes ~2.5cm apart.
• Potential ways to incubate: purpose built fermentation chamber with temperature control settings; low temperature oven/dehydrator with temperature monitoring throughout process; wrapped in a towel with temperature monitoring throughout.
• As the mycelium grows it will start to generate its own heat, at which point it may be necessary to remove heat source. This could take some trial and error to find the sweet spots if not employing a temperature controlled heat source.
• Fermentation is complete when peas are encased in white mold and held together to make a tempeh ‘cake’ that smells nutty/earthy.
• For more information and in-depth discussion on making Tempeh Victoria recommends ‘Miso, Tempeh, Natto & Other Tasty Ferments’ by Kristen & Christopher Shockey