Mix in the vinegar and tempeh starter, then place the beans in a container with air holes to allow them to ferment.
Was it the Verve playing Sonnet as the background music, the focaccia for starters with olive oil and vinegar (the focaccia, by the way, was slightly dry and needed to be thoroughly oiled up), the spag bol for main and tomato bruschetta for entree?
Hiyashi wakame seaweed with sesame seeds, dressed with tonsazu (bonito-infused vinegar), made another spirited starter (if pricey at $9).
Production of the tempeh began in October 2009 and involved combining beans (e.g., soybeans, black beans, or black-eyed peas), vinegar, and Rhizopus spp. starter culture.
Making tempeh yourself can be done with 2 cups of hulled soybeans, 2 teaspoons of vinegar and a packet of tempeh starter.
Daqu, a traditional starter culture mainly used to produce Chinese liquor and vinegar, is spontaneously fermented by diverse bacteria, yeasts and filamentous fungi under thermophilic condition.
In Paris twenty-odd years earlier, I had loved céleri rémoulade, a starter of celery root in strips steeped in mayonnaise, mustard, vinegar, lemon juice, salt and pepper.
Real, living (not pasteurized) vinegar will definitely do the trick as a starter.
The mother is a live starter that allows the chemical reaction of turning wine into vinegar to take place.
The starter was served with strawberries caramelised in 25- year-old balsamic vinegar.
