Fermentation Support Forum

Isn't that Aspergillus culture the one we use to make miso or koji...couldn't you just buy some of that and try??? Gem cultures has
a commercial pack that allows a lot of making and that might work more for less money.

A

meeshy wrote:There is a recipe in Nourishing Traditions for fermented bean paste which is very good. I have done with kidney beans successfully.

wow thats great how much time its need.

I've been wanting to make Douchi, fermented black soybeans, for a while.
I've purchased the Aspergillus oryzae from GEM cultures. I intend on making this at some point, and I plan on using their Hatcho koji starter. I also plan on using organic black soybeans (I found them on amazon). I would turn the whole lot of them into fermented black beans. I'm just trying to figure out the amount and concentration of the brine. I'll probably make a brine that is about 15-20% salt and pour it over the moldy beans till they are just covered. I would then let that cure for about 6 months, in my cellar. Then I can make black bean sauce and hoisin sauce from scratch.
I also intend on using the same culture to make Douban. With Douchi and Douban on hand, I can finally make Mapo Tofu!

Does anyone have a better suggestion for curing the beans?

I will brine some tempeh - think Rhizopus instead of Aspergillus. Will it be safe?