Oh, we are excited about this one… We present to you, our organic tempeh!
The soybeans used for this tempeh come from non-GMO, non-hybrid, and certified-organic plants!
Tempeh is a staple to both Indonesian and vegetarian/vegan cuisine. Its high protein content and its nutty flavour make it an excellent replacement for meat. Its fermentation process also helps with the metabolization of its proteins compared to Tofu.
A single serving of tempeh provides 930 micrograms of copper, or your entire recommended daily intake, and 2.2 milligrams of manganese, which is more than the 1.8 milligrams required daily for women and 96 percent of the recommended daily intake for men.
Hear ye! Hear ye!
It is absolutely normal for natural tempeh to become “fluffy”! Our tempe is a live product. It is made using three bacterial cultures (Rhizopus oligosporus, Citrobacter freundii and Klebsiella pneumoniae). Because the soy used is not treated in any way, said cultures thrive. What may look like fluffy white mould is indeed the natural growth of one of these beneficial) bacteria – Rhizopus oligosporus.
Soy that is grown with Glyphosate (i.e. most soy in Indonesia, as it is imported from the US and is GM) doesn’t do this as fast because Glyphosate is an antibiotic that retards bacterial reproduction. Real Tempe, which is not made with glyphosate-laden soybeans imported from the US and Brazil, should indeed look quite fluffy. The maturation of the bacterial cultures actually increases the digestibility of the carbohydrates in the Tempe, as well as the content and bio-availability of B12. Unless the product smells rancid, it is still absolutely fine to consume. In fact, even following fermentation and after it smells a little sour, it is still entirely edible! Natto, the famed Japanese superfood, is precisely that – “overly” fermented soybeans
In short… if it does smell off, we’d be more than happy to replace it. But if it does not, please don’t throw it away! It will be absolutely fine to eat and, actually, even better than it was before! You’ll get more digestible carbohydrates and more bioavailable protein.