What are you fermenting today?

[keljonma]

So for the bean paste, I take the cooked beans, add some whey and set them on the counter for, how long?

I think free keeps them on the counter until they become "the blob" and crawl across the countertop!

 

[big brown horse]

So for the bean paste, I take the cooked beans, add some whey and set them on the counter for, how long?

I think free keeps them on the counter until they become "the blob" and crawl across the countertop!

 

[keljonma]

So for the bean paste, I take the cooked beans, add some whey and set them on the counter for, how long?

I think free keeps them on the counter until they become "the blob" and crawl across the countertop!

Seriously, I found the spots where free talked about her bean paste...

made up my bean paste and it is sitting on the counter fermenting now, until Monday.

I used three cups of black beans and a large onion and a bunch of garlic, soaked the beans in whey for a day before cooking. After cooking and draining them, I ran them through the food processor with a Tablespoon of celtic salt and 2 oz of whey per four cups of the bean mix. It made two quart jars and one pint. I use my glass-top bale-type canning jars for this stuff, they make it twice as pretty!

It was amazingly easy, and this way I can make up a lot without fear of it spoiling before I use it up. And it is easy to digest.

I put it into two quart jars and one pint jar....I think I would use four quart jars next time, and re-pack it when done.

and this one...

No more "quick soak method" for cooking up dry beans. Use the maximum 24 hour soak, and add some whey to the water. In the absence of whey, use a little ACV. Whey is much better, because of the action of the lacto-bacteria. These beans won't be gassy. I always have plenty cooked up in advance and frozen or canned for quick recipes.

Hope these help until you hear from free....

 

[freemotion]

Thanks so much, keljonma! I will be making some more, soaking tomorrow, cooking Sunday, mashing and starting the fermenting on Monday....at dh's request! This is definitely a keeper in our house.

And the blob thing.....all true! And scary, too...

 

[freemotion]

So today I tasted my cucumber dill pickles.....not quite as crisp as I'd hoped, but still good. Do I like them? Ummmm.....yes.....I think so. It is very different from the dills I am used to, (buy-one-get-two-free anybrand!) and it will be an aquired taste, but I think I will like them. I thought, "sandwiches!" as soon as I tasted one. My favorite Italian-style sandwich with deli meat (sliced turkey and a fall off the wagon with a slice of sandwich pepperoni ), provolone or mozzarella, pickles, lettuce, tomatoes, and Italian salad dressing. Oooo, now I can use my fermented salad dressing mix, which came out great, btw. A definite keeper for you bold herb growers.

I put six cups of black turtle beans in to soak, a double batch this time, that is how good the bean paste was.

I made a two-crust batch of pie dough, that is fermenting on the counter for supper tomorrow. I have some swiss chard from the garden, so I will make the swiss chard pie someone posted a few months ago....I saved it to my files, and don't remember whose it was, so please take credit if you are reading this....and I will save the other half of the dough for something else. Maybe a pot pie. NO! Tomato Basil Pie!!!!!

I have dehydrated kefir grains on the counter, too, rehydrating and fermenting away. I can't wait to add this super-duper fermented milk to our diet. The ultra probiotic.

Added almost three gallons of tea to my kombucha that I'd neglected badly. It is a good thing it is so forgiving. I keep a spare scoby in the fridge just in case....

 

[ORChick]

Free, on your reccomendation I have started some of those fermented beans; they just went into the jars an hour ago, so we'll see how it goes. I don't have personal experience with kombucha, but I can say that kefir is also very forgiving. And with your fresh goats' milk will no doubt be extra special . Unfortunately, Oregon doesn't encourage raw milk sales so I don't have access to any.

 

[freemotion]

Ooo, be sure to get pictures of the BLOB if you get one, crawling across your kitchen!!

You just might find some raw goat's milk if you look on CL for milk for soapmaking and pets... Just find out if the owners are drinking it themselves. Sometimes they are, and they sell it REALLY for soapmaking and pets if the doe needs to be on antibiotics or after chemical de-worming for a few days.

 

[kstaven]

Or they could email me if they can't find anything. I network with tons of raw milk producers/cowshares in Canada and the US. The food underground in general is getting bigger by the month.

 

[Dace]

So do the now famous beans have a stronger flavor? I mean can you taste the ferment?

 

[freemotion]

Yes, they do have the fermented sourness. Since I like to eat them with sour cream, that flavor fits perfectly with the bean paste for me.

If you just use the whey as the softening overnight soak for any type of beans, it adds no discernable flavor to the beans. There will be considerably less "repeating" with them, too!!!

The bean paste tastes fermented because of that second ferment, after they are cooked. I am finding that I like to eat them without the sour cream, as the flavor is growing on me and I really like it.