Fermented Black BeansFermented black beans or Douchi (豆豉) in Mandarin, also called salted black beans, fermented black soybeans, preserved black beans, or just black beans, are used in a variety of Chinese dishes across regional cuisines.We’ll tell you everything you need to know about fermented black beans in this quick article.What are Fermented Black Beans?Fermented black beans (dòu chǐ in Mandarin or dau6si6 in Cantonese, 豆豉) are made from black soybeans that have been fermented with salt.The result is not a sauce or paste, like many of the fermented bean pastes we’ve also covered in our glossary (those pastes are also usually made with yellow soybeans, not black), but individual salted beans that are slightly soft in texture, mostly dry, and still in a light coating of salt. This ingredient pre-dates soy sauce and has been part of Chinese cuisine for over 2000 years (marked containers were found in an ancient tomb in Hunan province, dated to 165 BC).

Douchi simply adds a salty umami flavor to dishes that diners can’t resist!While many refer to them simply as “black beans,” don’t confuse these fermented black beans with the regular black beans that come in cans or dried in bags.Those are the beans you might use to make rice and beans or a big pot of feijoada.These black beans are black soybeans that have been salted and fermented.

You cannot use canned regular black beans or dried black beans as a substitute!What Do Fermented Black Beans Tast

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