How long can black beans soaked in vinegar be kept

Black beans are a very important cereal food among whole grains. In fact, black beans are black soybeans, but the nutritional value of black beans is much higher than that of soybeans. Studies have also shown that people who eat more black beans live longer than ordinary people. Using vinegar, a common condiment, to soak black beans is a good health food, but how long can black beans be preserved after being soaked in vinegar?

1. The 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.

2. Black beans soaked in vinegar have the functions of beauty, weight loss, kidney tonification, eyesight improvement and hair blackening. They can effectively improve constipation, high blood pressure, high blood lipids, back pain, leg pain, diabetes, prostate disease, gray hair, coronary heart disease and vision loss, eye pain, dryness, dizziness, headache, etc. caused by watching computers and TV for too long.

3. Traditional Chinese medicine talks about five colors and five flavors. "Black" enters the kidneys and "sour" enters the liver. Black beans are good for human kidneys. At the same time, from a nutritional point of view, beans are rich in plant protein and are nutritious. Eating more beans or black foods is good for the human body.

However, this type of food is not suitable for everyone. For example, people who are allergic to plant protein cannot eat it; people with poor gastrointestinal function, especially those with poor stomachs, will experience bloating and indigestion after eating it. Many middle-aged and elderly people have poor stomachs, so eating it will be harmful to them.

1. The advantage of soaking in water is that the effect is poor and more effective ingredients are lost. Need to be kept in refrigerator.

2. The advantage of soaking raw is that it has a good effect but is time-consuming and can effectively retain nutrients. Can be stored without refrigerator.

100g black beans, 300ml brown rice vinegar. Method: Place the black beans in a frying pan and cook over medium heat until the skin bursts, then simmer for about 10 minutes. Put the cooked black beans into a sealed bottle and add brown rice vinegar, with the proportions of each being approximately 1/3 and 2/3. After it cools down, seal the bottle cap and wait for the black beans to absorb the vinegar and expand before eating. Over time, a film will grow on the vinegar, which can be thrown away. If the vinegar is turbid, replace it with new vinegar. Store in a cool place or refrigerator for 10 days before eating.