Dehull the beans: soak 4 cups dry whole beans 24 hours in ample water on kitchen counter till bubbles appear on top of the water and beans triple in weight and size. Drain beans and put them in breadmixer with whisk, run on low till hulls separate and beans split. Remove most of the hulls by rinsing several times.

Bring dehulled split beans to rolling boil in 8 quarts of water, the heat will kill the wild bacteria and fungi. Skim off foam and any floating hulls. Boil one hour. Pour boiling water and beans slowly into collander to sterilize collander. Drain, cool beans to 90F degrees. You now have 8 cups of beans.

Make 2”-3” layer of beans cooled to 90F degree in steamer or collander, sprinkle with 4 Tbs distilled rice vinegar and 1/2 cup crumbled tempeh as starter, mix beans, vinegar and starter. Keep in airfryer at 90F degrees. When beans start fermenting, white spores will develop. Transfer beans with white spores to perforated quart ziplock bags. Let more spores develop in bags.

When tempeh cake is white all over and firm, after a few days, and smelling like truffles, put perforated bags in airtight quart bags. Keep in freezer 2 months. Keep one bag behind in collander in 90F degree oven to ferment further till white micelium turns grey and black, making darker spores, then freeze this one to start next batch in 2 months. Steam tempeh cake 20 minutes for dinner. Enjoy.