Recipes in the world of Flavilo

Pickled tempeh in a jar

Pickled Tempeh

Pickled tempeh is a healthy and exciting plant-based dish that combines the nutty aroma of fermented soybeans with a tangy flavor profile. Tempeh traditionally originates from Indonesia and is becoming increasingly popular in vegetarian and vegan cuisine. The vinegary, spicy brine enhances the natural texture of the tempeh while preserving its nutritional value. If you enjoy fermented foods and unique pickles, be sure to try this recipe!

Prep Time 15 min
Preparation 5 min
Total 20 min
280 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

Servings: 4
⭕ 250 g Tempeh
⭕ 200 ml White Wine Vinegar
⭕ 200 ml Water
⭕ 30 g Brown Sugar
⭕ 1 tsp Salt
⭕ 2 cloves Garlic
⭕ 2 Bay Leaves
⭕ 1 tsp Black Peppercorns
⭕ 1 pinch Chili Flakes
⭕ 5 g Ginger

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    SoySoy
    Information iconRead More

    Preparation Steps

    1

    Slice the tempeh into thin slices or cubes to allow the pickling liquid to penetrate more easily.

    2

    Bring a pot of water to a boil, add the tempeh, and cook for 2-3 minutes. Drain and let it cool slightly.

    3

    Meanwhile, in another saucepan, combine the white wine vinegar, water, brown sugar, and salt. Heat over medium heat until the sugar is completely dissolved.

    4

    Add the thinly sliced garlic, bay leaves, black peppercorns, chili flakes, and ginger. Simmer over low heat for 3 minutes to allow the flavors to meld.

    5

    Place the blanched tempeh into sterilized jars, then pour the hot brine over it.

    6

    Seal the jars and let them cool to room temperature. Then, refrigerate for at least 12 hours to allow the flavors to fully develop.

    7

    Serve chilled as a unique pickle or alongside vegetarian and vegan dishes.