Cultures For Health Tempeh Starter Culture - Traditional Tempeh (12 g)

by Cultures For Health
Product ID: CFH02036
Save 17%

Cultures For Health Traditional Tempeh

Now you can make delicious tempeh at home! Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Traditional tempeh is a soybean cake that has a rich smoky flavor and aroma, and a firm nutty texture. It is a great source of protein and vitamin B-12.


  • Each box contains 4 packets of starter culture.
  • Tempeh is fermented at 88¬∞F (31¬∫C), the normal outdoor temperature in Indonesia.
  • Manufactured in Belgium.
  • This traditional food often replaces meat in dishes and can be sliced, marinated, or seasoned as desired.

Directions: Tips & Tricks inside box and online

Tempeh Starter Culture Ingredients

  • Rice, Soy beans, Rhizopus Oryzae Culture.
  • Does not contain MSG or preservatives.
  • This product contains no GMO ingredients.

Tempeh Starter Culture Allergen Information

  • Packaged in a facility that produces products containing soy and dairy.
  • Gluten-free
  • Non-GMO

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Customer Reviews

Based on 9 reviews
Charles Hays
Excellent Tempeh Culture

I have been using this tempeh culture for a while now. I have been making tempeh for 20 years, and the current supply chain disruptions as well as Gem Cultures no longer carrying tempeh culture made it almost impossible to source cultures until recently.

I treat this as "spore culture" which is to say I inoculate a batch of prepared rice and let that grow in my ferment reactor. Then I can harvest a large amount of koji from just one of the four spore packets in the envelope. I use the koji to inoculate soybeans or other bean/pulse substrate.

Expanding the culture in this way allows me to make approximately 30 kg of tempeh from each original spore culture envelope, or approximately 120 kg of tempeh from each package of this culture.

I highly recommend this culture. For information on making good tempeh, consult "The Book of Tempeh" by William Shurtleff and Akiko Aoyagi as well as "Miso Tempeh Natto and Other Tasty Ferments" by Christopher and Kristen Shockey.

Junhua Zhang

Cultures For Health Traditional Tempeh


It's alive! 😁 expiry date is 2022. I'm in the process making my 3rd batch of tempeh since I bought this. I did not follow the instruction provided with the starter because adding distilled vinegar before adding starter is never to be found anywhere in the tempeh making method, so I followed how Indonesians do it and it worked beautifully.

Daniel Brient
Excellent Tempeh

High quality results !

Perfect Tempeh

I followed the instructions precisely, and got excellent Tempeh :) The dehydrator, and a large zip-loc with multiple pin-pricks worked perfectly. The only thing I found tedious was hulling and splitting the beans - otherwise, it's a very simple process, which produced a delicious result.

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