I just tried it, and it was incredibly delicious! I cooked the beans, but I also used some uncooked ones, and both turned out to be very tasty. After fermenting for a while, I discovered that I could seal the lids without experiencing any additional pressure or carbonation. I encourage you to give it a try yourself, whether using your old or freshly brewed kombucha. I haven't had a chance to taste the reddish SCOBYs yet, but I'm looking forward to it! Ü Next step is to use them and make tempeh of them. Edit: I used Feijão Preto CAMIL black beans. ![](https://lemm.ee/api/v3/image_proxy?url=https%3A%2F%2Fdiscuss.tchncs.de%2Fpictrs%2Fimage%2F796af8b0-c1c6-4f0f-bc45-daa1676c9a8b.png)
It’s bubbling :) just added at second fermentation, freezed pomergrades.—it makes no difference for me fresh or freezed. Love it!