Comments on: Beans Out of Gas? http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/ Fri, 19 Mar 2010 08:19:07 +0000 http://wordpress.org/?v=1.5.2 Comment on Beans Out of Gas? by: Barbara http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44997 Tue, 06 Nov 2007 22:24:07 +0000 http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44997 Hey, Steve. I have no idea how to ferment soybeans, and have never seen instructions on how to do it in any of my over two hundred Chinese cookbooks. My guess is that it is a lactic acid fermentation process where you salt the cooked? beans--or maybe you salt the fresh beans--and press them down in a container and leave them for a few weeks to a month or so. But I don't know. I can make sauerkraut, kimchi, mead, beer, wine and sourdough, but fermented beans--no clue. I am glad you liked the site--hope you come back. Hey, Steve.

I have no idea how to ferment soybeans, and have never seen instructions on how to do it in any of my over two hundred Chinese cookbooks.

My guess is that it is a lactic acid fermentation process where you salt the cooked? beans–or maybe you salt the fresh beans–and press them down in a container and leave them for a few weeks to a month or so. But I don’t know.

I can make sauerkraut, kimchi, mead, beer, wine and sourdough, but fermented beans–no clue.

I am glad you liked the site–hope you come back.

]]> Comment on Beans Out of Gas? by: Steve http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44738 Sat, 03 Nov 2007 01:28:46 +0000 http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44738 I stumbled in here on a search of the web for instructions on fermenting beans. I have loved the stuff for years and it’s starting to show up on supermarket shelves now thanks to the growing Asian population. I have also been fermenting things like yogurt, sauerkraut, beer, wine, sourdough, cheese and kim-che for as many years. I suppose fermented products may be an "acquired” taste although I can’t remember ever not liking them. Fermented bean curd has a strong flavor. About the same magnitude as an anchovy in strength although a different flavor. There are a few dangers involved in fermenting, so I want to get some info from experts. I haven’t had any luck in the week or so that I have been surfing. I’ve tried many search strings and all I get are ads. Just throwing a guessed-at amount of lacto into some bean paste is not something I would recommend. Hopefully, someone who knows how will wander in and do us all a favor and post a recipe. Good site this one. Enjoyed the visit. I stumbled in here on a search of the web for instructions on fermenting beans. I have loved the stuff for years and it’s starting to show up on supermarket shelves now thanks to the growing Asian population. I have also been fermenting things like yogurt, sauerkraut, beer, wine, sourdough, cheese and kim-che for as many years. I suppose fermented products may be an “acquired” taste although I can’t remember ever not liking them. Fermented bean curd has a strong flavor. About the same magnitude as an anchovy in strength although a different flavor.
There are a few dangers involved in fermenting, so I want to get some info from experts. I haven’t had any luck in the week or so that I have been surfing. I’ve tried many search strings and all I get are ads. Just throwing a guessed-at amount of lacto into some bean paste is not something I would recommend.
Hopefully, someone who knows how will wander in and do us all a favor and post a recipe. Good site this one. Enjoyed the visit.

]]> Comment on Beans Out of Gas? by: Steve http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44737 Sat, 03 Nov 2007 01:28:12 +0000 http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-44737 I stumbled in here on a search of the web for instructions on fermenting beans. I have loved the stuff for years and it’s starting to show up on supermarket shelves now thanks to the growing Asian population. I have also been fermenting things like yogurt, sauerkraut, beer, wine, sourdough, cheese and kim-che for as many years. I suppose fermented products may be an :acquired” taste although I can’t remember ever not liking them. Fermented bean curd has a strong flavor. About the same magnitude as an anchovy in strength although a different flavor. There are a few dangers involved in fermenting, so I want to get some info from experts. I haven’t had any luck in the week or so that I have been surfing. I’ve tried many search strings and all I get are ads. Just throwing a guessed-at amount of lacto into some bean paste is not something I would recommend. Hopefully, someone who knows how will wander in and do us all a favor and post a recipe. Good site this one. Enjoyed the visit. I stumbled in here on a search of the web for instructions on fermenting beans. I have loved the stuff for years and it’s starting to show up on supermarket shelves now thanks to the growing Asian population. I have also been fermenting things like yogurt, sauerkraut, beer, wine, sourdough, cheese and kim-che for as many years. I suppose fermented products may be an :acquired” taste although I can’t remember ever not liking them. Fermented bean curd has a strong flavor. About the same magnitude as an anchovy in strength although a different flavor.
There are a few dangers involved in fermenting, so I want to get some info from experts. I haven’t had any luck in the week or so that I have been surfing. I’ve tried many search strings and all I get are ads. Just throwing a guessed-at amount of lacto into some bean paste is not something I would recommend.
Hopefully, someone who knows how will wander in and do us all a favor and post a recipe. Good site this one. Enjoyed the visit.

]]> Comment on Beans Out of Gas? by: Keith Beckman http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-38817 Sun, 22 Jul 2007 03:07:32 +0000 http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-38817 I use whey strained from kefir, which contains both of the bacteria that study named (L. casei and L. plantarum), diluted 1:2 as an overnight room-temperature soak for beans already soaked eight hours in plain water to start the germination. I use whey strained from kefir, which contains both of the bacteria that study named (L. casei and L. plantarum), diluted 1:2 as an overnight room-temperature soak for beans already soaked eight hours in plain water to start the germination.

]]> Comment on Beans Out of Gas? by: Tad Ermitano http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-18659 Mon, 26 Mar 2007 13:32:04 +0000 http://www.tigersandstrawberries.com/2006/04/27/beans-out-of-gas/#comment-18659 Beans are like seeds: essentially embryonic plants. If I remember correctly, soaking beans long enough causes them to germinate, ie start the process of becoming plants, which involves breaking down a lot of the stored compounds into easily digestible, highly nutritious forms. Somewhere on the net is an essay asserting that half-sprouted chickpeas are among the most nutritious foodstuffs in existence. Fermentation is a basic biological process, something even human cells can do: it's what our muscles do when the circulatory system can't get oxygen to the muscles fast enough. It's what creates lactic acid buildup. So I suspect that germination does involve fermentation, but performed by the bean itself, rather than by an external agent like yeast or mold. I got here after someone linked to me to your great chicken stock post. Posting seemed a way of giving a little bit back. ;-) Beans are like seeds: essentially embryonic plants. If I remember correctly, soaking beans long enough causes them to germinate, ie start the process of becoming plants, which involves breaking down a lot of the stored compounds into easily digestible, highly nutritious forms. Somewhere on the net is an essay asserting that half-sprouted chickpeas are among the most nutritious foodstuffs in existence. Fermentation is a basic biological process, something even human cells can do: it’s what our muscles do when the circulatory system can’t get oxygen to the muscles fast enough. It’s what creates lactic acid buildup. So I suspect that germination does involve fermentation, but performed by the bean itself, rather than by an external agent like yeast or mold. I got here after someone linked to me to your great chicken stock post. Posting seemed a way of giving a little bit back. ;-)

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