How to ferment chinese black beans?

[Scam]

So I bought a bag of these from sous chef assuming they were actually fermented. They're not, and I can't find the fermented ones anywhere. If you don't know, they're super-good for making a proper black bean stir fry, rather than using a gloopy sauce.

It says this about fermenting them but can anyone find more details on what exactly to do, how long to ferment/dry for etc?

To make fermented beans soak the dried beans in water, steam them until soft and then preserve in salt, spices and ginger until dry.

 

[Raymond Lin]

Save your time. £1.39.

https://www.amazon.co.uk/Yangjiang-...eywords=black+bean+jar&qid=1617117500&sr=8-22

 

[Scam]

Save your time. £1.39.

https://www.amazon.co.uk/Yangjiang-...eywords=black+bean+jar&qid=1617117500&sr=8-22

Thanks. I was looking but didn't spot those. Are they dried? Difficult to know for sure from the pics/reviews.

 

[Raymond Lin]

Thanks. I was looking but didn't spot those. Are they dried? Difficult to know for sure from the pics/reviews.

Dried (a little moist), it's mushy if you put it between your fingers.

 

[Scam]

Dried (a little moist), it's mushy if you put it between your fingers.

Hmn ok, so will they last forever (vaguely) in a cupboard? The ones we had before were fully dried so lasted forever. We just soaked them in boiled water for 10mins or so and put in a stir fry.

 

[Raymond Lin]

I guess, it’s kept in a dark cupboard and used until it’s ran out.