Hulled soybeans have had their hulls removed which makes them ideal for making that delicious local dish of fermented soybeans, ‘Tempeh’. This Indonesian staple is made from mashed soybeans fermented by a fungus called Rhizopus olligosporus. The fermentation creates a delicious rich nutty, mushroom flavour and breaks down the soy protein making it more digestible and bioavailable. An added plus is that during the fermentation natural probiotics are also produced which help re-populate the but with beneficial microflora.
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