Rhyzopus Oligosporus mushroom: tempeh starter or tempeh starter cultures, to make tempeh at home. Country of origin: Belgium Tempe or tempeh is a fermented food, traditionally used in Asia for its high protein content, among other qualities. The usual preparation is soy cooked and fermented for 20-30 hours at a constant temperature and to start this fermentation we need the Rhyzopus Oligosporus fungus, which serves as a fermentation initiator. But tempeh can also be made with other legumes and can be supplemented with quinoa, millet and other cereals that are fermented together with the legume. It can also be supplemented with seaweed. Product without gluten and without traces of gluten, according to the manufacturer's information. Making temheh is simple: after cooking and shelling the soybeans, they are mixed with the fungus and allowed to ferment. The proportion is one teaspoon of Rhyzopus rasa tea for each kilogram of soybeans. It must be fermented at a stable temperature: between 29º and 32ºC. For exact temperature control, the Sana breadmaker-fermenter can be used, which facilitates this process thanks to its long fermentation program, its possibility of choosing the temperature degree by degree and the tempeh accessory. The slow cooker Brød & Taylor can also be used for this, also with exact temperature control and long fermentation periods. Contains yeast. Store in the refrigerator.