This is batch 4 of my attempts at cultured beans. The first batch was black beans made with the fermentation liquid from a hot sauce batch plus salt. It was yummy but too salty for my taste. The second batch was creamy creamy white beans that I made with salt and yogurt whey and they were yummy but I must have put a dirty spoon by accident or something because after they were finished and I scooped some, they grey fuzz so I trashed them. Batch three were garbanzos made with buttermilk whey—they were okay but I’m not a fan of the buttermilk whey. So I bought some powdered culture. This batch is cannelini with salt and culture. They taste great going into the jar.
They need the skins busted open. They don’t need to be mashed but they do need the skin broken so the culture can get in. These beans soaked a day then I boiled them with dried garlic and some fresh rosemary.
Smash them up with the culture—about 4 Tablespoons and 1 Tablespoon salt. I used Cutting Edge Culture at 1/8 tsp/4 Tbls water.
Pack into the jar and leave it out 3 days….and fingers crossed that we have some magic.
And finally they are ready for fun! These are super creamy with a nice sour bite and no overwhelming salt flavor.
I havent even tried this yet…i ordered it online and then it showed up with the picture which immediately made me think of how unhappy she looks to be eating vegan jerky…i said it must be named after his mother or grandmother or something…nope. The back just has a message from the owner about how he started making it with no mention of Paulette.
okay…and we are off to lacto fermentation experiment number 1
I’ve made canned pickles like nobodies business but this lacto business is a whole new deal. I’m trying it out with the help of Phat beets youth pickle company and their kit
I found these beautiful pickling cucumbers at Sprouts.
Pickling spice on the bottom and bay leaf (the recipe said to use and oak leaf or grape leaf for the tannins to help keep them crisp…I’m hoping the bay leaves work:-/?!
I found this sea salt hanging about and I needed a NON iodized salt
Hers the finished product (well finished for now)…I filled it with dasani as that was the only still water I had about. Notice the bubbler air trap thingy in the lid. That is filled with water as a trap for badness coming into my fermenting cucs.
Now we wait five days.
Day two: I’m not pleased that everything has floated up a bit … I think it’s supposed to stay submerged…I shook it but hey didn’t sink
So I opened it and shoved them down with a spoon
Tasted one. Still crunchy. Extremely salty…not sure I can taste lactic acid pickle or just salt at this point. Plus I kinda killed it with pickling spice.
Kids…the coriander is way over the top and a tad too much….but the saltiness is still high but oddly mellowed since yesterday. I’m thinking tomorrow is when I will slow fermentation by adding them to the fridge…but we will see
A little scum today that I swept off….an interesting first try
This arrived today to supplement the next attempts:-)
Chinese vegetarian with all faux meats. We’ve been looking at this place for quite some time and came here today after the other veg Chinese place we wanted to try was closed permanently (owners retired and left a sign).
Some of the “meats” are made with gluten but the serve cook owner was very knowledgeable about what and how and what could be substituted
Yup…no liquor license:-(
Fresh seasoned cucumbers
“Chicken” with lemon sauce
“Pork” with pickled Napa
Flat rice noodles and veggies
Everything was good and for a change we were able to have Chinese which is really rare since the gluten sesame situation kicked in.