Tasting stink beans
The second article in my Garden-health series The video below is called “The Tasting” which is a bit like “The Shinning” but without the horror (lolz). When I prepared my natto beans I used black beans and mixed in some lighter colored soy natto from the Asian shop. Natto supposedly has all sorts of benefits:
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
Nattokinase decreases plasma levels of fibrinogen, factor VII, and factor VIII in human subjects
I actually cooked the beans in a Pyrex dish in a pressure cooker so the dish and contents were sterile before I started the fermentation process. My pickled vegetables, beans and eggs were kept in the fridge not on the shelf. With any future batches I will use pressure sterilization for the eggs and the veg with a view to be able to store them on a shelf. This website is useful: https://www.healthycanning.com/
I used the green tea leaves that I had drained off the kombucha and added fresh garlic, ginger,lemon juice and salt to make Laphet which is Burmese for fermented or pickled tea. Myanmar is one of the few countries where tea is both consumed as a drink and as an eaten delicacy, in the form of pickled tea, which is unique to this region.
The Tasting (7 min)
No more Covid brain (lolz)…actually a great feeling to know that you grew something and preserved it yourself.