Recipe to make fermented field peas for use in Asian recipe
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Fermented field peas are commonly used in Asian cuisine, and can be used in a variety of dishes. The fermentation process adds a unique flavor to the peas, and adds beneficial probiotics to the dish.
To make fermented field peas, you will need:
-1 cup of field peas
-1/4 cup of water
-1/2 teaspoon of salt
-1 tablespoon of fermented vegetables (such as kimchi or sauerkraut)
Instructions:
1. Soak the field peas in water overnight.
2. The next day, drain and rinse the peas.
3. Add the peas, water, salt and fermented vegetables to a jar.
4. Mix well and cover with a lid.
5. Leave at room temperature for 3-5 days, until the peas are fully fermented.
6. Once fermented, transfer to the fridge and use as needed in your favorite Asian recipes.
Fermented field peas can be used in many different ways. Some ideas include adding them to stir-fries, using them as a topping for rice or noodles, or adding them to soups or stews. You can also get creative and use them in other recipes that call for fermented vegetables.
Here are a few tips for fermenting field peas:
-Make sure the jar you use is clean and sterilized before adding the ingredients.
-If you forget to soak the peas overnight, you can boil them for a few minutes before adding them to the jar.
-It’s important to add enough salt to the jar, as this will help to preserve the fermentation process.
-If you find that your field peas are not fermenting, make sure the lid is tight and there is no oxygen getting into the jar. You can also try moving the jar to a warmer location
