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A tempeh culture, often Rhizopus oligosporus, is mixed with the cooled beans; this stage introduces the spores required for fermentation.

The tempeh is packaged in a way that preserves its quality and then stored under refrigeration to slow down any further fermentation or spoilage.

The inoculated beans are kept at an appropriate temperature and humidity to encourage the growth of the mold and the fermentation process.

Beans must be cooled to a suitable temperature to ensure that the tempeh culture can be effectively introduced with no damage from excessive heat.

This process further softens the beans, ensuring they are fully cooked and it also sterilizes them, providing a clean slate for the fermentation process.

Removing the outer husks of the soybeans to decrease fermentation time and improve the texture and digestibility of the final product.

Post-fermentation drying is conducted to prevent over-fermentation and to extend tempeh's shelf life by reducing its moisture content.

Soybeans are soaked in water, which initiates the softening of the beans and starts the process of removing unwanted components like oligosaccharides.