Every time we make a batch of tempeh, we’re creating new life.

Yes, like kimchi, kombucha and other fermented food, the white patties you have with you are still alive and full of good probiotics.

While that’s great for the gut, storing it can be tricky, especially since our product is made and packaged without any single use plastics. Here are some tips to make sure your tempeh is well cared for.

1. Your tempeh will develop grey spots on the third or fourth day in the fridge.
Don’t worry, this isn’t mould – it’s part of the tempeh’s lifecycle and this is the stage where it begins to sporulate. It’s perfectly edible and there will be no change in flavour.

2. Yes, you can freeze tempeh. Here’s how
Tempeh tastes best fresh (try to have it the day you receive it, when it’s plump and smelling like mushrooms) but freezing is a great alternative to prolong the shelf life.

To do so, treat it like meat: You want to avoid freezer burn and contamination so place it in a ziploc bag or container to store up to two months. The wax paper that we wrap our tempeh in — while much more eco-friendly than plastic — will not be enough to protect it.

To defrost, place the tempeh in the fridge overnight and transition to room temperature once it’s no longer frozen. Tempeh that has been frozen will have a slight shrinkage.

3. Your tempeh will shrink
Whether in the fridge or in the freezer, tempeh will shrink as the mycelium (the white parts of the tempeh) will contract away from the beans. It might not look as full and fluffy as it does the day you receive it, but it will taste just as good, with its nutrients intact.

4. Your tempeh is capable of generating its own heat, and it will be moist
When left at room temperature, your tempeh will continue fermenting and during this process, it will generate heat and moisture. This is why the box you receive your tempeh in is slightly damp. But fret not as we’ve carefully chosen the box for its sturdiness.

5. That said, always keep your tempeh in the fridge
Otherwise, it will keep fermenting. You will know when tempeh has gone past its prime when it emits an overpowering ammonia-like smell. This is technically still eaten in Java as a delicacy and known as tempeh semangit (stinky tempeh).