Emmer Tempeh

Background

This was prepared similarly to soybean tempeh, using black emmer from Wild Hive Farm.

Recipe

Ingredients

250g dry black emmer grains 1 tsp vinegar

Instructions

1. Cooking
   Boil the emmer grains until tender.

2. Inoculation
   Add the vinegar and inoculate the grains.

3. Incubation
   Incubate for approximately 36 hours.

Notes and Observations

• The resulting tempeh is somewhat crumbly and falls apart in the mouth. In the future, breaking apart the grains before inoculation might result in a more solid block.
• The taste is much different from that of the soybean tempeh. It is not very earthy or mushroom-like. The taste is more like a mixture between grain and the frutiness of wine, with a slight acidity and fair bit of meatiness.