Soak the chickpeas over night. Wash it, boil the chickpeas for 30 minutes or as soft as you like. Rub to remove the shells out. Leave it to cool down. When the beans are warm, add the vinegar, stir thoroughly, and add the tempeh starter. Stir to mix well. Scoop into a bag with holes drilled about 1 cm apart. Remove the air and spread the beans (180 grams/bag).

Place on rack for 48 hours, room temperature 29° - 31° C.