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Fermented Black Beans are the Savory Superpower Every Pantry Needs Saveur 3 hrs ago © Provided by Saveur Fermented Black Beans are the Savory Superpower Every Pantry Needs When I was growing up, my mother made wok-tossed mussels on Friday nights. As she placed the platter of green-tinged shells onto the table, I would immediately push the briny shellfish aside, then covetously ladle their glossy dark sauce over my bowl of rice. For me, the mussels were never the star of this meal. Instead, it was all about that salty, spicy fermented black bean sauce.  My mother was born in Guangdong Province in Southern China. She left her homeland on the precipice of the cultural revolution, and eventually settled in Sydney, Australia. Here, without the English language skills or education needed to find work, she cooked the food of her youth with fervor. From big breakfasts of fried rice or macaroni soup, to the fermenting pork, fish, ginger, and eggs she prepared for future meals, to

New yorkUnited statesNew south walesSouth koreaTo asiaIndonesia generalSima qianFermented black beansSavory superpower every pantrySaveur fermented black beansSavory superpower every pantry needsGuangdong provinceSouth central chinaWestern han dynastyHetty mckinnonGreen beans