Fermented Black Beans

Black beans usually means black soybeans. That is not the case here. This variety of the green bean, "La Victoire", however also has pretty black seeds. I harvested them shortly before the first snow. Eating dark-coloured food by the way is supposed to strengthen the kidneys and protect against the winter cold.
Unfortunately, beans are often difficult to digest. One way to neutralize the effects of eating beans is to ferment them. Fermentation of beans is nothing more than adding a brine from lacto-fermented vegetables (or whey from cultured yogurt or kombucha) to cooked beans.
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Ingredients:
(1) Fermented beans
750g bean seeds
1,5l beet kvass (or any other)
To make kvass see this video:
• Carrot Orange Kvass
(2) Steamed tofu with black bean sauce
200g fermented beans
40g ginger
200g tofu
goji berries
1 small onion
vegetable oil
1 tsp. minced fermented garlic
150ml water
2 tsp. oyster sauce
1 tbsp. soja sauce
100ml starch water
chili threads for decoration
Preparation:
1. Sort out bad bean seeds, wash them and soak the beans in plenty of water for one night.
2. Pour off the soaking water and fill up with fresh water. Cook the beans on a low flame until they are soft but not yet broken down. (If they have been soaked before cooking, they can be cooked in about 20 minutes).
3. Pour off the cooking water and rinse the beans with cold water. Let them cool further.
4. Fill the beans into a large jar and pour the kvass over them. Leave them to ferment for 2 to 5 days and observe whether the jar needs to be opened briefly to release excess gas.
5. For the black bean sauce, cut half of the ginger into thin strips. Finely mince the other half.
6. Slice the tofu and place it in a heatproof dish. Add goji berries and ginger strips and steam for 10 to 15 minutes.
7. Cut the onion into fine slices and fry the minced ginger and onions in a little oil.
8. Add the beans and a little water, oyster sauce and soy sauce. Stir in the starch water and boil everything briefly.
9. Pour the bean sauce over the steamed tofu and decorate if desired. Goes well with rice.
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Music:
(1) Long Day by Purrple Cat | purrplecat.com
Music promoted by www.free-stock...
Creative Commons Attribution-ShareAlike 3.0 Unported
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#gardening #countrylife #cottage #beans #fermentation

[@vishalkatariya4996]

Wow. This is so cool! I also love what you were wearing while shelling the beans

[@gardencookbook]

Thank you very much as always!

[@dariazhempalukh]

This is so awesome and beautiful! You make great and very unique content! Keep it up💕

[@gardencookbook]

Thank you for your supportive comment! I will continue to try to do my best. :)

[@dariazhempalukh]

@@gardencookbook you really shoud! Good luck with it )

[@florence_92]

Thanks for thr recipe, I will try it out. Your videos are beautiful, they definitely deserve more views. Greetings from Switzerland

[@gardencookbook]

Thank you!

[@ajaykumar-ml1dt]

Video so appealing. Happy fermenting! :)

[@gardencookbook]

Thank you! :)

[@offgridhomesteadingmcgarve1494]

That looked delicious.. Thank you for sharing. I’m interested in fermenting more food for myself.
👋 California.

[@gardencookbook]

Fermenting is fun. 🙂👋

[@eddiemonesti5671]

@@gardencookbook What's kvass?

[@kominichi]

Steamed tofu with black bean sauce looks nice. It is your original recipe?
I want to eat the dish with white rice^^
It's a lot of snow. Very beautiful scenery.
How do you spend your day in the snow?
Inside your house is warm enogh?

[@gardencookbook]

It is inspired by a recipe from a Chinese cookbook. However, the beans are fermented differently.
I was only out in the snow for a short while, I was too cold. ^^ Yes, the house is nice and warm. The days are short now, it gets dark quickly, so you have to hurry up with the walks outside.

[@nanaj93]

This is FINE ART. Thank you.

[@gardencookbook]

Thank you as well!

[@MoreKit]

Are these black seeds from green beans taste like black beans?
The way you slowly crack those black seeds from dried green bean felt like a meditating session to me especially with the candle LOL.
I wonder how would this dish taste like. There are ingredients I have never eat them together before like beetroot and soy sauce but I’m quite sure I would like it.

[@gardencookbook]

I can't say, because I haven't eaten black soybeans yet. To be honest, my beans taste like any other beans. :) But they look pretty.
The candle is there because it's Advent at our place and we always have candles on then. But if it was meditative for you it's fine, the process was it for me too.
I found the sauce quite nice, you couldn't taste the beetroot anymore, just the spices. Don't you use soy sauce in Thai cuisine? Only fish sauce?

[@brigidbac1438]

No directions, no instructions?

[@gardencookbook]

There are some in the video description. :)

[@patrickpalmarella3119]

Really nice.. but a bit too slow and no narration. I don't have much time... however I hope u speed up things in the future

[@gardencookbook]

Thank you for your comment! I will think about how to speed up the video content a bit. :)

[@mothershelper1981]

You can change the speed since there are no words that would get distorted anyway. Just go to your settings and choose a faster speed. I speed things up sometimes and slow them down other times depending on the video.

[@clairefarnell9489]

Did you use American black beans or chinese black beans???????

[@gardencookbook]

I grew the beans myself. The variety is called "Victoire".

[@RaviASMR]

How to make kvaass sauce?

[@gardencookbook]

What is kvass sauce?

[@RaviASMR]

@@gardencookbook you put the black bean in beetroot kvaass juice , right? I wanted to know how to make kvaass juice

[@gardencookbook]

@@RaviASMR Oh, I see what you mean! You add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. The longer, the more sour the kvass becomes. Then strain the liquid and fill it in a airtight bottle with a little of sugar or honey for a bit sweetness and added carbonation.This also works with carrots or even rye bread.

[@RaviASMR]

thank you so much! I wanted this recipe because black bean sauce is costly here in India. I wanted to prepare Black Bean paste for Korean Black Bean Noodles. @@gardencookbook

[@RaviASMR]

I have to add 3 tsp of salt and 500 to 600g of finely chopped beet to 1 liter of water and leave everything to ferment for 2 to 4 days. @@gardencookbook
for fermentation, I just have to leave everything in airtight jar at room temperature? anything else required for fermentation?

[@katianademoliere7145]

Are the beans fully cooked?

[@gardencookbook]

Yes, they are cooked al dente.

[@michaelwhitlow1413]

Looks good but cooking times plz and the garlic, IMO, should go in last. Overcooked garlic is bitter.

[@gardencookbook]

Didn't I put the garlic paste in later? The thing that almost burnt at the beginning was minced ginger. :)

[@gyongyipedersen9264]

Shouldn't be beans boiled before fermenting?

[@gardencookbook]

It's true that it's better to ferment beans after cooking rather than before (even if it's possible). You have to cook them in any case to be able to eat them.

[@jesuisravi]

Nice video....but God gave us a tongue so we can communicate more effectively.

[@eddiemonesti5671]

what's kvass?

[@gardencookbook]

Kvass is a fermented low alcoholic beverage with a sweet-sour taste. It is made from cereals or also vegetables like beetroot. I have a video about it, carrot kvass. 🙂

[@eddiemonesti5671]

@@gardencookbook Thanks.

[@RustyShackleford-]

Asian