Thai Fermented Soybeans
A popular Thai condiment prepared very simply with banana leaves and a few days to ferment.
- 2 Cups canned soybeans (drained)
Divide the soybeans into 8 portions and put each portion in the center of the banana leaf. Cover soybeans with the sides of the leaf, fold over the ends, and secure with string. Place a weight on top of the packages and let ferment at room temperature for 2 or 3 days.
The fermented soybeans are then ready to use.
To make dried soybean sheets, remove the soybeans from the banana leaves and form into balls. Flatten into thin rounds and sun dry for 2 or 3 days.