Fermenting black beans is an ancient culinary technique that enriches their flavor, softens their texture, and enhances their nutritional value. By following these 10 simple steps, you can create your own fermented black beans and enjoy the complex taste they bring to any dish.

1. Choose high-quality dried black beans: Look for organically grown beans free of chemicals or additives. This will ensure a cleaner flavor and better fermentation results.

2. Rinse the beans thoroughly: Use a colander or sieve to rinse the dried black beans under cool running water, removing any dirt or debris.

3. Soak the beans: Place the rinsed beans in a large bowl, adding enough water to cover them by a couple of inches. Leave the beans to soak for at least 8 hours, or overnight.

4. Drain and rinse the soaked beans: After soaking, pour off and discard the water. Give the beans another thorough rinse under cold water.

5. Sterilize a fermentation jar: Wash a glass jar with hot soapy water, then rinse it well with boiling water to kill any unwanted bacteria. Let it air dry before using it.

6. Add seasonings (optional): Some fermented black bean recipes call for added seasonings such as garlic cloves, ginger slices, bay leaves, or chili peppers to enhance their flavor profile. If you’re using any of these ingredients, first be sure they’re clean and prepared as desired, then place them at the bottom of your sterilized jar.

7. Pack the jar with soaked beans: Carefully place the drained black beans into your clean jar and pack them down slightly with a spoon or your hands.

8. Prepare brine solution: In a separate container, mix non-chlorinated water with sea salt or kosher salt to create brine solution; generally 1 tablespoon of salt per 2 cups of water is a good ratio. Pour the brine over the beans in your jar, ensuring they’re fully submerged.

9. Seal the jar and ferment: Place a fermentation weight or small plate on top of the beans to keep them submerged in brine. Cover the jar using a cheesecloth or loosely fitting lid, then store it in a dark, cool place (around 60-75°F or 15-24°C) for up to 10 days.

10. Check for fermentation progress: After a few days, you should see bubbles forming around the beans, which indicates that they are fermenting. The optimal fermentation time is usually between 7 to 10 days, but you can taste-test them earlier if you prefer a milder flavor profile. Monitor for mold growth—discard any affected beans and clean off visible mold using vinegar.

When the fermented black beans are ready to your liking, store them in an airtight container in the refrigerator for up to six months. You can use fermented black beans as an umami-rich addition to sauces, marinades, stir-fries, or even mashed into dips and spreads. Enjoy!