Beans Cultured with Yogurt
Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for dairy?
How long should I ferment? 24-48 hours at room temperature?
Thanks.
Best Answer
Lactobacillus acidophilus is the main culture contained in yogurt. Although it eats many types of sugars, it's biproduct is mainly lactic acid and whether it reduces oligosaccharides is largely unknown.
"...little information is available on FOS transport and metabolism by lactic acid bacteria and other probiotic bacteria." http://aem.asm.org/content/69/4/2217.abstract
If you wanted to experiment with it you could try the traditional yogurt incubation method by mixing a few tablespoons of fresh yogurt into the beans around 110 degrees F and letting it incubate at that same temperature from 10-24 hours. Be careful though, the incubation could also bring about unwanted cultures as well.
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Can you culture beans?
Fermentation of beans and legumes is really as simple as adding a culture to cooked beans. You can use any of the following: Whey from cultured yogurt or kefir. Powdered starter culture.What are fermented beans called?
Fermented black beans (also known as douchi, fermented black soybeans, Chinese fermented black beans, and salted black beans) are a popular Chinese ingredient. The fermented and salted beans are most commonly used for making black bean sauce for savory dishes like stir-fries, fish, meat, and mapo tofu.Are fermented beans good for you?
Natto is rich in protein, vitamins and minerals. The fermentation process it undergoes reduces its antinutrients, increases its beneficial plant compounds and helps your body absorb the nutrients that it contains.Can you ferment vegetables with yogurt?
Lactofermentation or lactic acid fermentation, in contrast to ethanol fermentation in which alcohol is created, is the fermentation process used in making a wide variety of foods including fermented vegetable dishes like sauerkraut and beet kvass as well as cultured dairy products like yogurt and kefir.Beans In Yogurt
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Answer 2
If you want to ferment those beans (yes, it does make them easier to digest and has many other health properties) you'll need to brine them at the correct ratio of salt & water in a suitable container (where liquid level stays above the beans, keeping oxygen away). Your current method is not proper fermentation, and prone to yukky mold. Fermentation will take around a week, minimum (longer for stronger flavour). The beans need to be raw, and grown without sprays. You don't need to add lactobacillus (and if you did, it would be whey, not yoghurt) since the veg already has this bacteria on the skin. To guarantee you are getting the right bacteria you can add a piece of cabbage leaf (outer) to the jar or crock.
Hope that helps
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