Скачать или смотреть Lacto Fermented Cooked Beans for More Easily Digested

Beans a good source of plant-based protein but contain a complex sugar which is very difficult to break down. I fermented beans after cooking for good bacteria converts the starch and sugars to make them more digestible.
Ingredients:
1. Cooked beans (black/read/any kind you have)
2. Basic salt brine
• 1 tbsp sea salt / 2 Cups of Water chlorine free (don’t have Fermented Veg. Juice)
• 1 tsp sea salt + 2 Cups Water chlorine free +3 TBSP Fermented Veg. Juice**
** Any culture will do (whey, kombucha, ginger bug…)

Instructions:
1. Fill up the jar with cooked beans (cold) and the salt solution.
2. Cover with coffee filter.
3. Set the jar in the bigger container to catch overflow.
4. Put in a warm, dry, & dark place to Ferment (60-75°F is preferred)
5. Day 10 Done!!!*, It should be very fizzy and the liquid should appear cloudy.
6. Slightly sour, salty, tangy, put in refrigerator to slow fermentation. It is ready to use in your recipes. Keep for long time up to a year in the fridge.
7. You can then eat them as an addition to a cold bean salad, served as a mashed bean dip, or as a delicious addition to salads. Enjoy!

Temperature here around 60 f or 15 c
A cooler room will slow fermentation while a warmer room will speed it up.

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#fermentedcookedbeans #fermentation #fermentedfoods