What is the significance of the fermentation that is part of making tempeh?
Fermentation is very significant. The fermentation process breaks down the complex proteins found in soybeans, and therefore tempeh is more easily digested than are whole soybeans and non-fermented soy foods. The fermented soyfoods are tempeh, natto, and miso; the real soy sauces are also fermented products but the soy sauces most commonly used in Canada are not fermented.
