Guest guest Posted February 2, 2004 Report Share Posted February 2, 2004 Does anyone know a specific method for doing up fermented black beans? Ya know, the kind you get at the Asian grocery stores, canned or dried. I always used the dried salted ones in the past (more for convenience - storage time is somewhere around 328 years!) - always loved the taste, now I'm thinking I could maybe prepare my own. Can any of you give me a basic idea of how to approach it? I figure even if I end up having to do it by trial and error, the results could be entertaining in themselves ... but it would be nice to have a base process to work from. TIA. MFJ Some days the bear will eat you, some days you'll eat the bear. ~Joan Armatrading Quote Link to comment Share on other sites More sharing options...
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