Tempeh Starter Culture

Tempeh starter culture is a specially prepared mix of beneficial molds and bacteria used to ferment soybeans into tempeh, a traditional Indonesian food. When added to cooked soybeans, these microorganisms promote fermentation by converting soy proteins into easily digestible forms and developing the characteristic firm texture and nutty flavor of tempeh. The starter culture ensures consistent fermentation quality, prevents contamination, and shortens the fermentation time. It is typically available as a film, powder, or cube, and is used in small amounts to initiate the fermentation process safely and effectively.