Fermented soy beans in light and dark rice vinegar

by Melanie Pores
(Albany, NY USA)

QUESTION: My husband heard from someone that you can take edamame, roast it, and ferment it in white and dark vinegar for 3 or 4 weeks to lower cholesterol.

Have you ever heard of this and what is the substance referred to after it has fermented-does it have a name that you are aware of?

Thanks!


ANSWER: Hi Melanie,

As long as I know, Edamane is the green vegetable Soybean. They are sweet (if you pick them this stage, they are rich in sugar); also they are rich in proteins (the same amount as the tofu has= 30%); and also rich in fiber and calcium.

They can be cooked as stir-fry; or you can blend them into dips.

However, I know another type of fermented soybeans called "Tempeh", that is mostly used by Indonesians (the hometown) and distinguished for its taste like mushroom or nutty like.

Another preparation for soy is Miso when soybean is mixed with wheat, rice or barley and fermented using Aspergillus oryzae.

The way they are cooked and made I find it difficult, perhaps you may find it easy. However, try to put Tofu (you may find it in any store) or soymilk or just soynuts as snacks into your husband diet and follow the other strategies of diet to lower cholesterol and you'll see the results.

Moreover, add more exercise and avoid smoking or alcohol or any other bad lifestyle habits, and you'll see the cholesterol levels will come down to nearly normal levels (don't pretend normal levels; if they are near normal it's ok).

Good luck and lots of good willing and strength!

Dr.Alba