How long do fermented black beans keep

You may unsubscribe at any time. Newsletter Shop Help Center. General Discussion. Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment. Is rinsing prior to use necessary? Note also that, with some dishes, it is a better practice to bruise or pound the black beans.

How are fermented black beans different from black bean sauce? Son-in-law Eggs Kai Loog Keuy. Agedashi Tofu. Mung Beans and Sprouts. Much of the confusion comes from black bean sauce, a sauce made from fermented black beans and used in a variety of Asian dishes.

Black beans and fermented black beans cannot be used interchangeably in recipes and will yield vastly different results. Fermented black beans are normally rinsed before being used in cooking. Otherwise, they will impart too much of a salty flavor to the dish. For best results, rehydrate them in water or another liquid called for in the recipe, such as rice wine, vinegar, or soy sauce. Soaking for just a few minutes will plump them up enough for cooking.

The beans can then be used whole, chopped, minced, or pureed. Added at the beginning of cooking, they will impart a more subtle umami flavor; added later they will retain more of their funky flavor and texture.

Because of their strong flavor, fermented black beans are frequently paired with other strong seasonings, such as garlic, ginger, and chiles. Black bean sauces tend to contain these other ingredients and can be store-bought or made at home. The beans can be added whole, chopped, or in sauce form to stir-fries, stews, soups, meats, fish, and more.

Fermented black beans are very salty, funky, and have a lightly sweet and bitter flavor. The dried beans are hard and chewy but are rinsed and soaked before using. They are not meant to be consumed on their own but rather used as a seasoning in dishes and sauces.

Normally they come in to ounce bags for only a few dollars each. These days, many mainstream supermarkets have an international section where you can find them too, next to the black bean sauces.

For example, it is called natto in Japan, which is an edible ingredient. You can also find similar ingredients in Vietnamese, Filipino, and Cambodian cuisines, with slightly different flavors. Take note of the Chinese spelling before shopping to avoid confusion. Once opened, the fermented black beans can be stored in an airtight container for up to 6 months.

Use Given their sharp flavor, one of the most common ways to use fermented beans is to add them to other spices, like garlic and chili pepper, and cook them into a thick and pungent paste.