Question about "Soy" contest winner

Sam1148 added 10 months ago

I haven't made this recipe, but I keep fermented black beans in the 'fridge.
I find them at an Asian market and they last years in the fridge they're salted and do need to be soaked and rinsed (and mashed up a bit) before use. Look for them in the chilled section at a Asian supermarket, sold in bags..I put them in jar after opening the bag. They're sometimes labeled "Dow See" in Asian markets.

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Thanks, Sam! Interesting that they're sold in chilly bags vs jars... now I'm wondering about the fermentation process and could I do it myself with local beans. So much googling, so little time....

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Sam1148 added 10 months ago

Oh, some brands are sold in jar...others in bags. My market sells them in bags, chilled. However do have a jar of 'black bean sauce' from a Publix supermarket that's jarred. But I don't think that's what you want for the recipe. <a href="http://myhouseholdcapers.blogspot.com/2009/07/glossary-chinese-fermented-black-beans.html" target="_blank">http://myhouseholdcapers.blogspot.com/2009/07/glossary-chinese-fermented-black-beans.html</a> The 'black beans' aren't really 'black beans' as we know them, but fermented soy beans. Not really something to make at home as far I know.

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AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Sam1148 is right. You want the black beans in bags. They are sometimes called "Salted Black Beans." I always save the bag they come in and take it into the Chinese grocery to show it to the non-English speaking staff, when I'm shopping for salted black beans. They last forever, even when you use them frequently, because you only need a tablespoon or so at a time. They are indispensable in my kitchen. I see that you can order them on Amazon: http://www.amazon.com/MEE... I've bought "fermented black bean sauce" in jars before, but found that I didn't care much for the garlic, etc. they added. The pure bean work much more predictably. Have fun! ;o)

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Thank you!

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