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Q&A for How to Ferment Beans
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QuestionHow long is the fermenting process?Japjit MahlCommunity AnswerThree to five days.
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QuestionWhat happens to the protein in the bean during the fermentation?Community AnswerVery little happens. Bacteria break down the starches (sugar chains) and use them as food. They prefer sugars over proteins as they lack sufficient enzyme activity to digest proteins.
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QuestionDuring the fermentation stage, do the beans need to be covered by liquid?Community AnswerYes, they need to have limited oxygen to allow fermentation. This won't happen if they are mostly dry and exposed to air.
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QuestionMy black beans have developed some white mold on top. What should I do?Community AnswerThis does happen, but you can just use a spoon to scoop the mold off. Mold can be toxic and taste pretty terrible, but luckily, it only grows near the surface.
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QuestionWhen using kefir, which I make regularly, do I have to add the kefir grains to the beans?Community AnswerNo. You do not add the kefir grains, only the whey (yellow liquid from strained kefir through a coffee filter).
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QuestionCan I use a non-dairy culture instead of dairy?Community AnswerSauerkraut is sometimes made with whey to get it to ferment faster, but non-dairy sauerkraut is also quite common. In either case, the juice from sauerkraut will work for fermenting beans, as long as it has no preservatives.
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