Fermented
Black Soybeans
AKA’ Douchi, Salted Black Beans’
Fermented black beans are made from black soybeans that have been fermented with salt
and the process turns the beans slightly soft in texture, mostly dry, and still in a light coating of salt.
It has sharp and pungent smell, and the taste is spicy, salty, somewhat bitter and sweet.
Commonly used for making black bean sauce for savory dishes.
Suggested Uses:
Fermented black beans adds a salty umami flavor to dishes. Used as a flavor enhancer,
mostly in Asian & Chinese dishes in stir-fries, stews, soups, meats, fish, or making black
bean sauce.
Use in recipes, either whole, chopped, minced, pureed, or sprinkle into the dish while cooking or use as part of cooking sauce. Added at the beginning of cooking, they will impart a more subtle umami flavor; added later they will retain more of their funky flavor and texture.
Soaking for just a few minutes will plump them up enough for cooking.
Health Benefits:
Fermented black beans are high in fiber and protein, helping to maintain a healthy digestive system.
