Fermented BB's

[luv2cook]

What is a fermented black bean? I did a search and came up with nada...

[Kelli Kerrigan]

I think they are used in Chinese cooking. You may want to do a search under that, it might lead somewhere. The salmon with blackbean sauce used them I think. My SO made it and it was wonderful. Added the sauce to a pasta stir fry and it added alot of flavor too. Good luck!

[sneezles]

At first I thought you're title referred to us wine drinkers on the BB http://www.cookinglight.com/bbs/wink.gif I have searched both my encyclopedias ans nothing on fermented beans. I'm wondering if it's when you let them sit longer that overnight before you cook them that starts the fermentation. I did this by accident at New Year's with the black eyed peas. Soaked way too many and left the second pot just sit there. Having forgot about them until Jan 2, I opened the top and boy was there a yeast type odor. I didn't cook them just put them out in the pasture for the birds.
Do you have a recipe that calls for fermented black beans?

Now that I saw Kellis post, I do remember Chinese cooking using fermented black bean sauce.

[This message has been edited by sneezles (edited 01-31-2001).]

[Vanessa]

My Chinese cookbook says " black fermented beans- Small black fermented soybeans with strong pungent and salty flavor. Sold in jars cans or plastic bags in various sizes. Soak beans in warm water 15 minutes, rinse to remove salt and skins (although skins do not affect the flavor of the beans they make the finish dish less attractive). REfrigerate tightly covered after opening. Brown bean sauce can be used as a substitute".

[Anne]

I've eaten Japanese fermented black beans. I think the fermentation process takes a long time, perhaps it's similar to the process for making soy sauce. The cook told me that he had never had a non-Japanese person try the beans and like them. I certainly didn't like the taste, texture, or smell and added them to my short list (3 items) of inedible foods.
Hopefully you will hear from someone out there who has tried them and liked them.

[luv2cook]

yeah, I was referring to the CL recipe. I did a search and yielded nothing...hmmm. will have to look next time...I have a hankering for salmon-
hey, sneezles, I could use some wine, too! http://www.cookinglight.com/bbs/smile.gif

[Kelli Kerrigan]

Add the beans to the wine, thus fermenting them in something you like http://www.cookinglight.com/bbs/smile.gif Is it quitting time YET?

[luv2cook]

gawd, Kelli, I wish it was. I am ready for this week to be over!

[Ralph]

We found them at a local Asian market, but of course had to ask one of the employees - the only english on the label is "black beans"! Used them for the aforementioned salmon dish & it turned out great.
You might want to try the Oriental Pantry....

[Ohioan]

Fermented black beans are a condiment; they aren't supposed to be eaten by themselves, but are used in cooking to flavor dishes -- the way you'd use, say, fish sauce or soy sauce, or even anchovies. Yes, they have a very pungent smell -- but so does Worcestershire sauce or balsamic vinegar before you add it to your cooking.

You can chop the fermented black beans yourself and stir-fry them along with your ginger, scallions, and garlic at the beginning of your cooking, or you can use black bean sauce, which is fermented black beans already pulverized for you, and sometimes (depending on the brand) still containing bits of bean for texture. There are also varieties of this sauce: with or without garlic, with or without chilis, etc.

Fermented black beans used judiciously can lend a rich, deep taste to a stir-fried or braised dish. I'll try to hunt up some recipes later, when I surface from the work I should be doing now instead of chattering about food here. http://www.cookinglight.com/bbs/wink.gif

Cheers,
Phoebe