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Soy is a revolutionary protein source that unlocks a host healthful, flavorful food options. Fermented soy products like natto and tempeh let you explore new flavors and textures with a probiotic punch. And standbys soy foods, like tofu, for the basis of whole food families.
One of the health trends over the past ten years is the consumption of soy, particularly as a high-protein option for those who choose not to consume meat.
One of the first steps to being able to use soybeans is hulling them. Some specialty markets and online retailers sell soybean halves or pre-hulled soybeans. If you don’t have access to those, or don’t want to pay the premium price, there are several ways to hull your beans.
Soybeans are not the only legumes you can make natto from. With just two pounds of rinsed organic, dry black beans ready for an overnight soaking, you too can get started making your own black bean natto.
Making tempehdoes require a bit of a learning curve and just a splash of elbow grease. Learn the things in making tempeh.
Tempeh, which is typically made from soybeans, originated in modern-day Indonesia. Soaked, hulled, and boiled soybeans are inoculated with Rhizopus molds.
Natto is a cultured bean product, most often made from soybeans. It originated in Japan and is known for its slimy, stringy texture and pungent odor. Natto is a popular breakfast food, served over rice and complemented by pickled vegetables.
Tempeh is ideally fermented within a temperature range of 85° to 91ºF. Regardless of the method used to keep the tempeh warm, it is important to verify that proper temperature can be maintained during the process. Here are a few methods for maintaining the proper temperature:
Learn to make oncom, a traditional fermented Indonesian food made with soybeans.
With very quick, easy and only requires simple lacto-fermentation process.
Driedgreen peassprout into amazing fresh-tasting sprouts. They have a mildly sweet flavor, similar to peas picked fresh from the garden. And they add a delightful crunch to any recipe calling for green peas.
Alfalfa sprouts may be the most popular sprout in America, often found on salad bars, in produce aisles, and atop sandwiches. If you like commercial alfalfa sprouts, you'll absolutely love the fresh flavor and crunch of alfalfa spouts at home.
