How to Ferment Black Beans

Fermented black beans are a delicious and nutritious addition to many Asian dishes. They can be used in soups, stews, curries, and stir-fries. They are also a good source of protein, iron, and fiber.

To ferment black beans, you will need:

* 1 pound dried black beans

* 1 tablespoon sea salt

* 1/4 cup apple cider vinegar

* 1/2 cup water

* A large glass jar with a tight-fitting lid

Instructions:

1. Rinse the black beans and pick out any stones or debris.

2. In a large bowl, combine the black beans, sea salt, apple cider vinegar, and water.

3. Stir to combine, then cover the bowl with a lid or plastic wrap and let sit at room temperature for 24 hours.

4. After 24 hours, the beans should have softened and doubled in size. Drain the beans and rinse them well with water.

5. Transfer the beans to the glass jar. Add enough water to cover the beans by 1 inch.

6. Cover the jar with a lid and let it sit at room temperature for 5-7 days.

7. During this time, the beans will continue to ferment and become more sour and flavorful. Stir the beans once or twice a day to prevent them from sticking together.

8. After 5-7 days, the black beans are ready to use. They can be stored in the refrigerator for up to 6 months.

Tips:

* If you want the black beans to be more sour, you can let them ferment for a longer period of time.

* You can also add other spices or ingredients to the black beans, such as garlic, ginger, or chili peppers.

* Fermented black beans can be used in a variety of dishes, such as soups, stews, curries, and stir-fries. They are also a good addition to salads and grain bowls.

Fermented black beans are a delicious and nutritious way to add flavor to your meals. They are also a good source of protein, iron, and fiber.