“Fruit punch, with hints of pomegranate.”
“An exciting alternative to champagne.”
“Very fruity with the perfect sweet/sour balance.”
“Pairs well with chocolate.”
I served this drink to friends tonight, and that’s what they had to say about it. (Then I told them what it was.)
This odd ferment is the liquid reserved from boiling adzuki beans. I often cook beans to make either miso paste or tempeh. And I usually drain the beans and discard the liquid. Lately I decided to ferment this liquid (juice, water, not sure what to call it) as it seems to contain lots of flavor and solids from cooking the beans. I let the liquid cool, then inoculate it with a couple tablespoons of juice from a batch of kimchee. I put it in a growler and top it with an airlock.
This batch is 3 months old. Lots of solids settle to the bottom, and a fair amount of coagulate floats to the surface. And in between is clear delicious fruity drink.
There is nothing about this beverage that even hints of beans. It is amazingly light, fruity and delicious, which is surprising considering what it’s made of. (Serve with dark chocolate with almonds and sea salt.)