Hey everyone! Long time since I've been on the forum. My question:
I get my tempeh starter from Cultures for Health and they reccommend steaming extra tempeh for 20 minutes and soaking in salt water overnight and the freezing. I usually make several pounds at once and freeze the extra. SO...doesn't steaming it kill all of the live and raw rhizopus cultures that one is trying to preserve within the fresh tempeh? Isn't this the healthiest component of the tempeh? or will one recieve health benefits through the pre digestion and enzymes by the culture. In other words, what probiotic nutrition remains after steaming/cooking. Very curious if anyone knows. Thank you