Fermented black beans, also called shih, can be made with different cultures. The most common type is made with Aspergillus sojae. But they can also be made with Bacillus subtilis, a useful and ubiquitous bacteria that secretes widely used enzymes.
After making natto from black soybeans and other ingredients, we decided that after two months at 34F they really smelled exactly like Parmiggiano-Reggiano. Or maybe an aged Romano cheese.
That all changed, however, when we decide to dehydrate them to make several dishes. After the first four hours of the most intense cheese smell they started to have background notes of maturing protein. As in ammonia. After 16 hours of open windows they were finally done.
They tasted great. So we decided to make a special pesto type sauce that can be stored in the refrigerator for up to a year. It makes about four cups (or 1900 grams).
Two to 3 tablespoons on a plate of pasta, or mounted in a sauce, or used as a marinade ups the flavor and protein level of just about anything. Obviously a great topping for bean soup or any stew.
- 113 grams dried black natto (or fermented black beans)
- 2 cups water
- 2 cups sake or white wine (optional)
- 76 grams nutritional yeast
- 4 cups or 265 grams dried tomatoes (sun dried work as well)
- 1 cup or 100 grams dried onions (or 2 cups minced and cooked down until brown)
- 1 cup or 60 grams dried celery
- 1 1/4 cup or 240 grams of mirin (the alcoholic one) or water
- 4 TB oregano
Mix all ingredients together and let sit overnight or a day.
- 1 cup or 115 grams raw, trimmed garlic cloves
- 2 cups or 410 grams light olive oil
- 2 cups or 525 grams of thick, salted basil puree
- Above mix from 24 hours ago
Fry the finely minced or pureed fresh garlic cloves, trimmed of the stem ends, gently in the heated oil. Add the mixed ingredients from the day before to the hot garlic and oil. Cook gently for 15 minutes stirring constantly. The alcohol will cook off while helping to preserve the mixture. Add the basil and salt puree and cook for a minute.
Let cool, stirring as it cools down to ensure all the oil gets mixed in evenly. Refrigerate. Last at least 6 months, 12 months if well refrigerated.
With Chris Cuzme and Mary Izett that create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. And try some things that we made using enzymes, and yeasts starters, like this amazing all purpose sauce.