Love Tempeh?
Make It Fresh.
Make It Yours.

Steady, recipe-appropriate temperature → supports your desired microbes → more predictable fermentation.

Give your fermentation culture the conditions its recipe calls for. Suitable, consistent temperatures support more predictable activity, timing, flavor and texture across your home fermentation projects.

A dedicated environment makes the routine easier to repeat. Combine temperature control with a reliable recipe, suitable ingredients and clean preparation for a well-managed ferment.

Temperature swings outside the suitable range → stressed or uneven culture activity → less predictable fermentation and opportunities for unwanted microbes.

A chilly night, afternoon sun or a warm appliance nearby can change the conditions around your batch. Unsuitable temperatures can slow your desired culture or change its activity, making the result less predictable and potentially increasing contamination risk.

Take one source of guesswork out of the process. FermentPro helps maintain your selected chamber temperature. Correct preparation, hygiene and recipe checks still matter; temperature alone cannot guarantee food safety.

Tempeh also generates its own heat. Monitor the batch itself and maintain the airflow required by your recipe, as food temperature can differ from chamber temperature.

Golden edges. A satisfying bite. A base that takes on your favorite marinade. Imagine starting with a block of tempeh you made yourself.

Bring this versatile fermented food into your home cooking routine, from the beans you prepare to the final pan-seared slices on your plate.

Choose the beans and a validated recipe that suits them. Make an unseasoned base, then take it in a smoky, savory or spicy direction when cooking.

Plan batches for the meals you enjoy making. Slice it for bowls, cube it for skewers or crumble it into a skillet.

Homemade tempeh turns a familiar plant-based staple into a rewarding kitchen project you can learn and repeat.

There is something satisfying about cooking with a staple you made from the beginning. Tempeh brings that feeling to everyday lunches and dinners.

Build a reliable method first, then explore serving ideas. One plain batch can become several very different meals once it is cooked and seasoned.

Tempeh fermentation starts with the right conditions, but an active batch generates heat as it grows. An improvised warm cupboard can become difficult to manage.

Temperature and airflow belong in the plan. Use a validated method with appropriate batch thickness, ventilation and checks as fermentation progresses.

Adjustable heating and cooling give you more control over the chamber around your batch. Set it according to your tempeh starter and validated recipe.

Monitor the tempeh itself as instructed: its internal temperature can rise above the chamber setting. Use suitable perforated packaging or containers, maintain airflow and adjust the process when your recipe calls for it.

Start any time. Set your fermentation time. When the cycle ends, FermentPro automatically switches to cooling, helping slow continued fermentation without a manual temperature change.

Less clock-watching. More freedom. Plan your batch around your day, with an automatic cooling step already built into the routine.

Set the fermentation time for your tempeh recipe and let FermentPro transition to cooling at the end. Continue the batch checks your recipe requires: tempeh generates its own heat during fermentation.

Post-ferment cooling helps slow fermentation; follow your recipe for completion checks and timely refrigerator storage.

FermentPro brings adjustable heating and cooling to your home fermentation routine. Its 12.8L chamber gives your chosen recipe a dedicated environment, instead of borrowing space on a warm windowsill.

The machine operates across 50–115°F (10–45°C). Select settings suited to your starter and validated recipe; different foods need different conditions.

This is the FermentPro machine offer. Add your own ingredients, food-specific starter and suitable containers to build your setup.

1. Prepare. Soak, dehull and cook beans as your validated recipe directs. Follow its acidification and surface-drying steps.

2. Inoculate. Mix with a dedicated tempeh starter at the specified temperature and dose. Use the packaging, thickness and ventilation required by the recipe.

3. Ferment. Set the chamber and monitor the batch, including self-generated heat. Follow the starter guidance for completion and cooling.

4. Cook. Refrigerate or store as directed and cook tempeh thoroughly before eating. Season, sear and enjoy.

Go smoky: marinate and cook slices for sandwiches or grain bowls. Go savory: brown cubes and serve with rice and vegetables.

Or crumble cooked tempeh into tacos and skillet dishes. Make the base plain so you can change the finish from meal to meal.

I’m Dr. Wanping Hu, a medical oncologist of more than 20 years, a PhD-trained microbiologist and immunologist, and a mother of three.

For much of my career, my world was medicine. But my journey into fermentation became deeply personal at home, while exploring food and fermentation for my family.

As I began making yogurt, kombucha, natto, tempeh and fermented vegetables, I kept encountering one practical problem: different ferments needed different environments.

I couldn’t find one appliance designed to create the different controlled environments these foods needed. So I created FermentPro®.

My hope is bigger than creating another kitchen appliance. I want to help bring fermentation back to the home kitchen—so making fresh, fermented foods can once again become part of everyday family life.

Dr. Wanping Hu, MD, PhD
Founder & Inventor, FermentPro®