Can I use aged vinegar to soak black beans?

Soaking black beans in vinegar is a very effective way to lower blood pressure, because most people with high blood pressure are middle-aged and elderly people, and the complications caused by high blood pressure in the middle-aged and elderly people are also diverse, so we should try to avoid using drugs. The side effects of most drugs will promote complications. The method of treating diseases with diet therapy is the best choice. So can vinegar be used to soak black beans?

1. What kind of vinegar is best for soaking black beans in vinegar?

Vinegar should be health vinegar brewed from pure grains (according to different production methods, edible vinegar can be divided into brewed vinegar and formulated vinegar. Formulated vinegar is made by blending edible glacial vinegar with water, acidulants, seasonings, flavorings, and food coloring, and only has a certain seasoning function. Brewed vinegar is made from grains as raw materials and is brewed through microbial fermentation. Its nutritional value and mellow taste far exceed formulated vinegar, and it has multiple functions such as seasoning, health care, medicinal, and medical.)

2. Should I use rice vinegar or aged vinegar to soak black beans?

It is best to use rice vinegar for soaking black beans. White vinegar contains basically no other nutrients except acetic acid, while rice vinegar is made from fermented grains and contains a variety of nutrients, which are beneficial to the body. If you have rice vinegar, both white and black are acceptable.

3. The correct way to soak black beans in vinegar

The method of soaking black beans in vinegar is very simple; first prepare a frying pan and put in the black beans. But do not add oil, stir-fry over medium heat for about 5 minutes. After the black bean skin bursts, switch to low heat and stir-fry for another 5 minutes. Do not burn it. After the fried black beans have cooled for 15 minutes, put them into a clean container with a lid. Then add aged vinegar and soak for about two hours. After the aged vinegar is absorbed by the black beans, it can be eaten.

The amount of black beans and vinegar should be determined according to the size of the bottle used to hold the vinegar beans. It does not necessarily mean one bottle of vinegar for every pound of beans. What you need to do is to make sure the vinegar covers the black beans, leaving one-third of space in the bottle. The lid should be more airtight. When the black beans swell and cannot be soaked in the vinegar, add more vinegar.

Soaking black beans in vinegar is mainly for people to better absorb the anthocyanins in black beans. Studies have shown that black beans have the best antioxidant and free radical resistance in an environment with a pH value of less than 7, and anthocyanins are also more easily absorbed by the human body.

Efficacy: In addition to helping inhibit vision loss, black beans soaked in vinegar are also effective in treating chronic fatigue, shoulder pain, high blood pressure and high cholesterol.

Black beans soaked in vinegar can be eaten on the same day they are made and can be stored in the refrigerator for half a year. If you don’t like the sour taste of vinegar, you can add appropriate amount of honey.