Fermented Black Beans  - Soy Beans

200 gram pouch - Taiwan

These fermented black beans are special. Created as a hand-crafted artisan product and not via a commercial industrial process. This gives the douchi its unique character and flavor.

Open the pouch and the smell is an instantaneous waft of distinctly familiar and way more than you normally have. A perfect ingredient for certain dishes!

Fermented black beans, also known as douchi (豆豉) in Chinese cuisine, are soybeans that have been fermented, dried, and preserved. They are small, black, and wrinkled beans with a complex, salty, umami flavor. Fermented black beans are a popular ingredient in many East and Southeast Asian dishes, especially in Chinese, Taiwanese, and Hong Kong cuisine.

They are typically used as a seasoning or condiment and are often incorporated into sauces, stir-fries, soups, and braised dishes. When used in cooking, they add a deep, savory richness, sometimes described as "fermented" or "earthy."

The use of fermented soybeans in East Asian cuisine dates back over a thousand years. Fermented soybeans have been a staple in Chinese food for centuries, with historical records suggesting that fermentation was used as a method of preservation in ancient China, especially during the Zhou Dynasty (1046-256 BCE). This preservation method allowed soybeans to be stored for long periods, making them an essential part of the diet, particularly in areas with harsh winters.

The process of fermenting soybeans to create products like fermented black beans likely evolved as a way to make use of surplus soybeans and improve their digestibility, flavor, and shelf-life. Over time, fermentation techniques were refined, and fermented beans became integral to the flavor profiles of many East and Southeast Asian cuisines, not just in China, but also in countries like Japan, Korea, and Taiwan.

Use this in sauces, with meats, vegetables, in stir fries.

The basics to make fermented black beans choose small or medium soybeans. Then soak in water for several hours or overnight to soften them. Then boil until soft but still firm.

The cooked soybeans are then inoculated with a specific type of mold or bacteria. Traditionally, this is done with a strain of Aspergillus mold, which helps break down the beans and allows fermentation to occur.

After fermentation, the beans are thoroughly salted. This not only helps preserve them but also enhances their umami flavor.

The salted beans are then spread out to dry in the sun or in a controlled environment. The drying process can take several days and is essential for concentrating the flavors.