Beans

Beans Rules
  • As we go along each post will present a single concept or idea. But we do request you read these posts, and comment or ask questions! No one knows everything. In fact few people really know anything useful other than the answers to your questions. So ask !
  • Always soak your beans in water or perhaps another liquid. Sometimes for days. Dumping out the water and adding clean, cold water.
  • Remember you can always rinse your soaked beans with clean water and refrigerate, or even freeze them. For days at a time. Life happens, you know?
  • Again, change liquid frequently with fresh, typically colder liquid to avoid spoilage and souring. Don’ tlet critters get into them!
  • Beans are absolutely amazing sources of protein, fiber, minerals and pre- and probiotic substances.
  • Just like you wouldn’t eat a cow or a dog or a frog without doing something to it to make it edible and palatable, you must treat beans the same way.
  • No properly treated or fermented bean, especially soy, has ever created disease or created a hormonal imbalance although it is possible you might have a soybean allergy. That’s completely different from being unable to digest badly treated beans of any kind. No one can.
  • Scientists have been studying beans for thousands of years. Unless you are a food microbiologist, it’s extremely unlikely you know anything about what they know. It will blow you away. We will show you!
  • We are going to offer recipes using new knowledge. Easy recipes that are tasty and nutritious. You don’t need to be a scientist. You don’t need to make ten gallons of miso or soy sauce at a time!
  • If you are cooking you have to get some type of scale that measures weight, preferably in grams. We will explain why.
  • If you don’t like the taste of something don’t eat it!
  • Always remember, though, some people have no choice but to eaat what is local or available to them.
  • Ask questions! Be patient for a response, even if you are making donations to support our work. We’ll get to you.

Beans. Seriously. It is virtually impossibly to actually catalog all the different varieties of members of the bean family – Fabaceae – but recently there has been a resurgence in interest in them as a source of sustainable protein and calories.

With the cyclical, seemingly every hundred years craze in all things fermented and preserved, coupled with the never ending search for cultural, ethnic or racial association, beans have been exposed as the constant.

As has the need fort every generation to claim something that was created by their predecessors as their own, typically, nowadays, out of laziness, lack of research, and new packaging and marketing motives.

Although many group of people may be more associated with a specific grain like rice or corn or wheat, they all have their bean compadres. It’s a brilliant and beautiful thing. There are thousands and thousabds of years of documented traditiona and science, now, attached to all of this.

Recent scientific and technological advances have helped it along, with both many of the tools and all of the science readily available to cooks, chefs and adventurous artisans. Our goal is to just give basic recipes and techniques. When given the opportunity a self respecting chef, cook, tradesman and most definitely scientist gives credit to many other people than themselves.

At a time when the very act of writing anything basically meant making paper and using ink and some instrument to write down every word – in this case kanji – by hand was an amazing feat in and of itself. We should pause for a moment and give thanks to our elders and those who came before us several thousands of years ago.

Thousands of years before the creation of miso soup, a very traditional and common Japanese dish made with a bean paste that is eaten for breakfast, lunch and dinner by millions of people daily, the Chinese had figured out that when hard times hit or you had too feed a very large number of people, beans performed ideally.

In fact, the whole concept of alchemy derived from the Chinese concept of treating beans as a form of medicine that could perform amazing things – especially helping people to survive.

The most amazing medical applications of beans, and cooking and farming texts of thousands of years ago still exist. We’re going to go through them all, with an eye towards why you should take notice.

We will include pictures and recipes for things you could make, or at least use as the starting point for your open special cuisine. On a small scale, though, let’s say for a group or family of four.

There are thousands of references and even textbooks on how industrialized products such as koji or tempeh or jiangs or soy sauce or miso are made.

We highly recommend going to www.soyinfocenter.com if you intend to be one of those producers. But even the small guys willing to read will greatly benefit from anything listed, or described by Shurtleff and Akiko. No reading, no gain.

The last time I saw my friend Ken Albala I had him sign my Beans book. The book is a treasure. It goes through volumes and volumes of literature and research and turns it into a fun to read book. You can still buy it online and in bookstores. It’s still worth reading not just because it’s an excellent foldaways book, but a kind of an abstract of other books.

We’ll get into all those as well, but in digestible pieces that don’t leave you yearning for machines you will most likely never have access to. We’ll tell you how to make things just as good without them.

Today is Indigenous People’s Day in the Americas, and the indigenous people of the Southeastern part of the US or what was really a huge land mass called the Americas taken care of by tribal governments and societies, the beans they cultivated and pass along should be the focus of today’s celebrations.

Rereading some passages today about Christopher Columbus and what exactly he brought to the Americas and why he set out in the first place is a sobering experience.

“Your Highnesses, as Catholic Christians, and princes who love and promote the holy Christian faith, and are enemies of the doctrine of Mahomet, and of all idolatry and heresy, determined to send me, Christopher Columbus, to the above-mentioned countries of India, to see the said princes, people, and territories, and to learn their disposition and the proper method of converting them to our holy faith; and furthermore directed that I should not proceed by land to the East, as is customary, but by a Westerly route, in which direction we have hitherto no certain evidence that any one has gone.


So after having expelled the Jews from your dominions, your Highnesses, in the same month of January, ordered me to proceed with a sufficient armament to the said regions of India, and for that purpose granted me great favors, and ennobled me that thenceforth I might call myself Don, and be High Admiral of the Sea, and perpetual Viceroy and Governor in all the islands and continents which I might discover and acquire, or which may hereafter he discovered and acquired in the ocean; and that this dignity should be inherited by my eldest son, and thus descend from degree to degree forever. ” The Diaries of Christopher Columbus

Beans from the Southern United States. Pretty sure that the self proclaimed Admiral Don tried some of these.

Ken’s book touches on so many of the really important issues that the history of beans includes, including this absolutely brilliant summary about why al the resistance to soybeans people express might be nonsense. That is not to say, however, that some people don’t actually have soybean allergies. Proteins can have that effect.

But properly soaking and fermenting soybeans – the next post is all about making soy and other bean kojis – can quite dramatically reduce or eliminate those concerns.

Soybeans soaking in water. Faces that I see. The unique saponins of soybeans.

Ken Albala gets into it in a precise one paragraph description in his book:

“The importance of fermenting soybeans was not only a matter of preservation. Although they could not have known this, fermentation counteracts the anti-nutritionalfactors present in soy. Soybeans contain what are called trypsin inhibitors, which prevent the pancreas from producing a digestive enzymes important in breaking down protein.

Raw or improperly cooked soybeans can also cause an enlarged pancrease; they inhibit growth and lead to cancerous tumors. Phytic acid present in soybeans also hinders the absorption of iron and zinc, which are necessary for the proper function of the nervous system

The phytates essentially fuse with the metal ions, including calcium, forming compounds that pass directly through the digestive tract unchanged. Fermentation destroys these toxins and the enzymes involved in the process also break down soy making it more digestible, and in a sense pre-cooking them so they require less fuel.

In other words, fermenting soybeans not only made them more interesting and tasty, but also provided a range of more nutritious foods that could support a large population.”

How we make bean koji from different beans and force it to make a quart of tamari per gallon of miso.

The book, Beans, also treats a few other subjects really well. Including how Italians in different parts of Italy made their famous and fabulous fagioli – with recipe – and not only the story of Tepiary Beans, but of the indigenous people’s whose day we celebrate.

You could even buy it on Kindle right now here. Although unless you are using canned beans – even soybeans- soaking them must be done properly!

About Ken Albala and Beans

From the description at Amazon: “Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d’ Or Culinary Literature – History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention – from Pythagoras’ notion that the bean hosted a human soul to St. Jerome’s indictment against bean-eating in convents (because they “tickle the genitals”), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as “poor man’s meat” and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.”

Got our herb mix ready for a bean dish that has been slowly simmering the last twenty hours. An hour before and this goes in. You could also just add one of our amazing misos. Or buy a great one from the store and some scallions and add in at the last minutes and enjoy.
Cultures.Group

Microbes Eat Corn

Corn Tempeh made by Ferment.Works

Aspergillus oryzae (koji) chomping down on corn to make koji that will serve almost a hundred purposes, about as many as the types of corn (races) known to exist.

Corn Shoyu – Recipe

  • 10 cups/2200 grams steamed yellow grits corn koji (A. sojae)
  • 2 cups/300 grams kosher salt
  • 2 1/2 cups/425 grams ground corn masa koji
  • 2 cups /500 grams water
  • 3 cups/550 grams corn masa, toasted
  • 2 cups/275 grams dark brown roasted corn
  • 1 cup 120F water

    Keep at 92F to 100F for two weeks, stirring every day. Cover but not tightly. Then add:
  • 2 cups 120F water
  • 65 grams coarse sea salt
  • 3/4 cup 170 grams non-nixtamalized whole corn koji, ground

    After 6 weeks at 92F to 95F (3 to 6 months if at 72F) strain. Use the lees or dregs, if any, for a pickling bed, a moromi type miso, or the base of another shoyu or amino sauce or paste. This should yield a solid gallon.

You could replace all the corn koji with barley koji. or brown rice koji, but still keep the toasted masa and the browned corn.

Soy sauce, but really corn sauce because of microbial enzymes and corn without beans. Next post we’ll include another corn shoyu made with beans and another corn koji, while we slowly hit you with just a little science behind the bacteria, yeasts, fungus and koji types behind shoyu.
September 9th Events at Resobox
  • Monday, September 9 , 2019
  • 2:10 PM –  3:50 PM, $20 register here
  • Resobox, Long Island City, New York, New York (MAP)

Asian ferments like miso, tempeh, shoyu, pickles, amasake and shio koji, and even sake and vinegar, can be made with corn. Chef Ken Fornataro of culturesgroup and Kirsten Shockey of ferment.works will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji), lactobacteria (pickles) and Rhizopus (tempeh, oncom) make tasty, unique and nutritious foods. Class participants will be learning about and tasting:

  • Caviar Lentil soup with Corn Tempeh croutons
  • Hokkaido Ramen corn chowder (in red curry broth)
  • Corn and radish and roasted shrimp kimchi
  • Hominy and onion salad and pepper salad, corn shoyu dressing
  • Sweet corn, lavender lemon cornbread
  • Tomato salad with parsley, corn vinegar, and extra virgin corn oil dressing
  • Corn shio-koji roasted glazed corn nuts
  • Corn Amasake Chai (Iced Tea) 
  • Doboroku (country style sake made with corn and rice)

Everyone will receive a bag of corn miso. Depending on seasonal availability we may have to have substitutions for the above dishes, and we may also have some things you can buy to take out:

  • Eggplant and ginger namemiso, spicy eggplant corn hagosuchizuke (corn koji)
  • Corn, Raisin, Cinnamon, Molasses and spice corn cookies
  • Assorted one, two and three year old misos will be for sale during the event, as will as take out bento boxes for those unable to attend class

If you would like to purchase one of the Shockey’s books at the event let us know at culturesgroup@earthlink.net or order online at https://ferment.works

Corn, Squash, Black Bean and Rice Tempeh

Fermentation Workshop

  • Monday, SEPTEMBER 9 , 2019
  • 4:00 PM –  6:00 PM
  • Resobox (Map)
  • $20 Event Fee

Presenters

Ken Fornataro

Ken has been cooking, fermenting and preserving vegetables, seeds, grains, fish and legumes with A. oryzae, yeasts and bacteria since childhood. He was taught traditional Japanese, Chinese and Russian foods, fermentation and preservation techniques to make koji, miso, shoyu, vinegar, sake, jiangs and pickles by Aveline and Michio Kushi, William Shurtleff and Akiko Aoyagi, and Jewish and Christian Eastern European immigrants. He is working on a book related to food, fermentation, microbiology and semiotics as Executive Chef for culturesgroup.net

Kirsten and Shockey

Kirsten and Christopher are the co-authors of bestselling Fermented VegetablesFiery Fermentsand the new Miso, Tempeh, Natto and other Tasty Ferments books that came from their desires to both help people eat in new ways, both for the health of themselves and the planet. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their local organic food company. They travel worldwide helping people to learn to make, enjoy and better connect with their food. Their current work is building their relationship with R. oligosporus and R. oryzae and how these fungal ferments interact with grains and legumes to transform our foods for both nourishment and flavor. You can find them at Ferment.Works

Contact culturesgroup:

Like the Aztecs considered ashes in their corn pots as a blessing, so did the Chinese recognize and make use of the microbial gifts that natured blessed them with. Microbial enzymes make corn’s nutrients available while disarming anti-nutritional factors.

All cultures depend on the ability to metabolize potential food sources. None of this would be possible without the enzymes created by the yeast, fungus and bacteria present in and on corn. 

Just as we have learned how to use Potassium or Calcium Hydroxide with corn, Chef Ken Fornataro will describe how corn treated with microbial enzymes from Aspergillus, Rhizopus, and Lactobacteria can make tasty pickles, vinegar, beer, miso, beans, sauces, meat and fish. September 8th at The New School.

  • Sunday, September 8, 2019
  • 9:00 AM to  3:00 PM
  • New School, Tishman Auditorium, New York City (Map)

Recent Posts

Mixed Kojis and the Dregs

At one of our monthly forums we had lots of already cooked, organic Carolina Gold rice leftover. We also had lots of soybean pulp, or okara, leftover from making tofu.

Okara has a large amount of protein that like other beans and grains and seeds makes a tasty miso. Remember protein equals amino acids equals umami so throwing away protein is just crazy.

Ground millet koji and less ground rice koji

Those are the times you are glad you have 2 or 3 kilos of koji hanging out in your refrigerator, or in a cool cupboard or larder. You can, however, cut this recipe down to just a quarter of the called for ingredients, and even substitute whatever type of koji you have for the millet koji.

Those are also the times you are glad you have a scale to weigh out your ingredients, because with leftovers it’s really unlikely you just happen to have exactly the right amounts of any ingredient. If, for example, you need 2564 grams of ground koji, and you have some millet koji and some rice koji and some corn koji in different amounts what happens if that comes to 4356 grams of koji?

LIke shio koji, miso is typically made using a ratio of ingredients. Again, salt drives the proportion of the other ingredients in your miso. You really have to weigh your salt carefully. Because the amount of salt you use determines how long you should ferment your miso.

Even if you vary the amount of koji you use because you want it to be sweeter or be ready quicker, salt will determine whether that is achievable regardless pf what you use to make your miso.

Work it to a paste.

Koji may be the driving force behind your ferments, but salt makes sure the road is clear, steers the car, and, and determines which microbial passengers get in or out of the car during the journey.

Determine beforehand where you are going so that you how much salt you need to get there. There are maps and calculations involved. Here is what you need for this miso.

We’ll go over the calculations afterwards. Because miso don’t play when it comes to back seat drivers, and arguing about directions once you start the journey. Sure, you can probably make course corrections as you go along, but these detours typically require both more energy and time. That will cost you.

Mixing in the okara (72F) and the now pretty mashed up rice and kojis and salt

Again, we only use organic non-GMO beans for anything we make with soy. So unless you have a soy allergy, fermenting the soybeans with grains creates a very nutritious miso with very little or none of the potentially indigestible things that most beans have.

Ingredients (in grams)

  • 1796 grams cooked rice
  • 768 grams soy okara
  • 1044 grams ground rice koji
  • 1000 grams ground millet koji
  • 296 grams coarse salt
  • 75 grams seed miso
  • 235 grams water

Okay so typically a miso that has roughly equal weights of koji and the miso base – in this case the rice and the okara – will be a 12 month miso. In other words it will take that long to ferment before it really pops. But, the salt still determines just how fast and to where this miso is going.

LIke making legislation, at first.

You would usually aim for between 10% to 12% for such a creation. But because we already ground up the koji, and we added the seed miso to make sure our miso had the right microbial influences during its youth and stayed sweet at heart we decided to make it a 6% salt miso.

We added up the weights of the cooked rice, the soy okara, the ground rice and ground millet kojis (the koji can be all unground white or brown rice or barley koji if you have that on hand), the seed miso and the water. Then we calculated a specific percentage of salt we needed to make that: 300 grams.

Play with your miso balls

Because we added both water and seed miso to this, we calculated the salt amount with those ingredients in the formula. We usually don’t do that. Instead we usually just weigh the beans or grains after cooking and mix. If you have cooked them properly, you usually will not need either liquid or even seed miso.

Balls waiting to be smashed into the container a few at a time to remove air. They will yield to the collective.

We reviewed our miso making list and made sure all our bowls and container were clean and salted down – again, we really dislike using alcohol for this because we feel it better for the development of the taste of the miso, but use really strong tasteless vodka or something that is at least 80 proof to rinse things with if you like – and our space and faces were clean and smiling.

We also used gloves, and make sure we didn’t pour anything directly down a drain or anywhere else without a strainer.

Grind some coarse salt over the top. Just a sprinkle is needed. Definitely not more than a few tablespoons though, unless you think it’s going to be at or above 85F for a long time.

We mixed our salt and ground kojis together with the water and seed koji with a clean spoon – whole unground koji would have been massaged with the salt – then mixed in the okara then the rice.

Use protection. Every time. Every time.

Then we massaged the miso mercilessly until it felt turgid like a really thick balloon filled with liquid, incapable of crumbling and willing to yield just a little when pressed down.

Cleverly weighed down by using another very clean food safe bucket that can be filled with whatever it takes to get to 2500 grams. This way if the miso starts to creep up the side or exude tamari too quickly – that would be less than a month in this case – the weight can easily be reduced by removing some of the weights from the bucket.

Because we had already created our two labels for our miso – for the side of the container and the hoodie or whatever covering you use, and we already had 2500 grams of weight ready because we always try to weigh it down with at least half the weight of the finished miso – did we mention you really should be using a scale for this? – it took about 30 minutes from start to finish.

So the next post we’ll show you how to use shio koji in your misos, pickles, salads, salsas and condiments and more.

A little Maillard reaction – brown like a duck
Repacked for another three months. It already tastes like a young miso on its way to developing into a miso of character and strength with countless possibilities.

Reconceptualizing Miso

Part 1: Release of our two year old sofrito miso (A.sojae) made with chorizo and jamón butts, accidentally sun dried tomatos, lactofermented culantro and cilantro, and caramelized seaweed and charred onions.


Accompanied by black garlic and mushrooms miso jerky – stretched while drying – for quick pickled peppers.

Forcing a Maillard reaction in a miso @culturesgroup

To be discussed at https://www.meetup.com/culturesgroup-Koji-Belters-and-LAB-wranglers/events/258311408/apexart and NYCFerments at Fifth Hammer Brewing in Long Island City

Angela, Zachary and Cheryl of @NYCFerments

Starting to add new koji spores, koji, and other koji-centric products as well.

Cape Town, SA http://richardbosman.co.za   Sold at the Oranjezicht Farm Market every Saturday and Sunday or you can order online at info@richardbosman.co.za

Kinetic Ferment Co.
www.kineticfermentco.com 
Instagram @kineticfermentco
Email info@kineticfermentco.com