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Spicy pickled tempeh in a jar

Spicy Pickled Tempeh

Spicy pickled tempeh is a healthy and exciting plant-based dish that combines the nutty flavor of fermented soy with a spicy and 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 nutritious value. If you love fermented foods and unique pickles, be sure to try this recipe!

Prep Time 15 min
Preparation 5 min
Total 20 min
290 Kcal
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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
⭕ 2 tsp Chili Flakes
⭕ 1 tsp Black Peppercorns
⭕ 1 tsp Cumin Seeds
⭕ 1 tsp Mustard Seeds
⭕ 5 g Ginger

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    Allergen Information
    SoySoy
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    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 blanch for 2-3 minutes. Drain and let 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, chili flakes, black peppercorns, cumin seeds, mustard seeds, and ginger. Simmer over low heat for 3 minutes to allow the flavors to meld.

    5

    Pack the blanched tempeh into sterilized jars, then pour the hot, spiced 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 flavorful, spicy pickle, or alongside vegetarian and vegan dishes.