{"id":196359,"title":"\u010c\u00ednsk\u00e9 fermentovan\u00e9 \u010dern\u00e9 fazole (douchi)","modified":"2026-10-31T16:51:37+01:00","plain":"Fermentovan\u00e9 \u010dern\u00e9 fazole jsou nepostradatelnou surovinou \u010d\u00ednsk\u00e9 kuchyn\u011b a b\u011b\u017en\u011b se pou\u017e\u00edvaj\u00ed k p\u0159\u00edprav\u011b mnoha typick\u00fdch pokrm\u016f, jako je mapo tofu, vep\u0159ov\u00e9 maso va\u0159en\u00e9 v p\u00e1\u0159e, masov\u00e9 kuli\u010dky, ale tak\u00e9 restovan\u00e9 pokrmy a pol\u00e9vky! \n\n\n\nD\u00edky sv\u00e9 oblib\u011b si na\u0161ly m\u00edsto i v korejsk\u00e9, japonsk\u00e9 a vietnamsk\u00e9 kuchyni. Co to ale vlastn\u011b je a jak je pou\u017e\u00edvat? \n\n\n\nCo jsou fermentovan\u00e9 \u010dern\u00e9 fazole? \n\n\n\n\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole, kter\u00fdm se \u010d\u00ednsky \u0159\u00edk\u00e1 \"douchi\", jsou \u010dern\u00e9 fazole fermentovan\u00e9 se sol\u00ed a ko\u0159en\u00edm po dobu n\u011bkolika t\u00fddn\u016f, nebo dokonce m\u011bs\u00edc\u016f! \n\n\n\nVyr\u00e1b\u011bj\u00ed se solen\u00edm a fermentac\u00ed \u010dern\u00fdch s\u00f3jov\u00fdch bob\u016f, d\u00edky \u010demu\u017e jsou tyto su\u0161en\u00e9 boby slan\u00e9, ho\u0159k\u00e9 i sladk\u00e9 z\u00e1rove\u0148! Jde o zdlouhav\u00fd proces, p\u0159i kter\u00e9m se boby n\u011bkolik hodin nam\u00e1\u010dej\u00ed ve vod\u011b, pot\u00e9 se uva\u0159\u00ed, ochut\u00ed a na dobu fermentace ulo\u017e\u00ed do n\u00e1dob. \n\n\n\nTento proces fermentace vytv\u00e1\u0159\u00ed bohatou a lehce slanou chu\u0165, kter\u00e1 je v \u010d\u00ednsk\u00e9 kuchyni velmi cen\u011bn\u00e1. Vyr\u00e1b\u00ed se z nich dokonce i pasta nebo om\u00e1\u010dka (zn\u00e1m\u00e1 om\u00e1\u010dka tochidjan). \n\n\n\nP\u016fvod fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed \n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole maj\u00ed v asijsk\u00e9 kuchyni dlouhou historii, kter\u00e1 podle \u0159ady odborn\u00edk\u016f sah\u00e1 a\u017e do t\u0159et\u00edho stolet\u00ed p\u0159ed na\u0161\u00edm letopo\u010dtem. \n\n\n\n\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole se v \u010d\u00ednsk\u00e9 kuchyni pou\u017e\u00edvaj\u00ed u\u017e n\u011bkolik set let a jsou pova\u017eov\u00e1ny za d\u016fle\u017eitou surovinu, kter\u00e1 pokrm\u016fm dod\u00e1v\u00e1 chu\u0165 a texturu. \n\n\n\nPostupem \u010dasu si fermentovan\u00e9 \u010dern\u00e9 fazole osvojily i dal\u0161\u00ed asijsk\u00e9 kultury, nap\u0159\u00edklad v Japonsku, Koreji a Vietnamu, a staly se kl\u00ed\u010dovou surovinou mnoha tradi\u010dn\u00edch pokrm\u016f, zejm\u00e9na korejsk\u00e9ho bibimbapu, japonsk\u00e9ho misa a \u010d\u00ednsk\u00e9ho mapo tofu.\n\n\n\nChu\u0165 fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole maj\u00ed jedine\u010dnou chu\u0165, kterou je n\u011bkdy obt\u00ed\u017en\u00e9 popsat. Je intenzivn\u011bj\u0161\u00ed ne\u017e chu\u0165 b\u011b\u017en\u00fdch \u010dern\u00fdch fazol\u00ed, kter\u00e9 nepro\u0161ly \u017e\u00e1dn\u00fdm zpracov\u00e1n\u00edm. \n\n\n\nPr\u00e1v\u011b fermentace jim dod\u00e1v\u00e1 tuto v\u00fdraznou chu\u0165. Snoub\u00ed se v nich ho\u0159k\u00e9 a slan\u00e9 t\u00f3ny s lehk\u00fdm n\u00e1dechem sladkosti a jejich textura je m\u00edrn\u011b m\u011bkk\u00e1 a z\u00e1rove\u0148 pevn\u00e1. \u010casto se u nich zmi\u0148uje chu\u0165 umami, spojovan\u00e1 zejm\u00e9na s komplexnost\u00ed a intenzitou. \n\n\n\nJak\u00fd je rozd\u00edl mezi fermentovan\u00fdmi a b\u011b\u017en\u00fdmi \u010dern\u00fdmi fazolemi? \n\n\n\nP\u0159esto\u017ee si jsou velmi podobn\u00e9, jde o dva zcela odli\u0161n\u00e9 druhy bob\u016f! Fermentovan\u00e1 varianta se toti\u017e vyr\u00e1b\u00ed z \u010dern\u00fdch s\u00f3jov\u00fdch bob\u016f, co\u017e neplat\u00ed pro b\u011b\u017en\u00e9 \u010dern\u00e9 fazole, kter\u00e9 se mimochodem hojn\u011b pou\u017e\u00edvaj\u00ed v mexick\u00e9 kuchyni. \n\n\n\nTy maj\u00ed podstatn\u011b jemn\u011bj\u0161\u00ed chu\u0165 ne\u017e tato \u010d\u00ednsk\u00e1 surovina. Jedny tedy nelze nahradit druh\u00fdmi, jinak hroz\u00ed, \u017ee se chu\u0165 va\u0161eho pokrmu zcela zm\u011bn\u00ed. \n\n\n\n\n\n\n\nFermentovan\u00e9 \u010dern\u00e9 fazole v kuchyni \n\n\n\nProto\u017ee jsou samy o sob\u011b velmi slan\u00e9, doporu\u010duje se je p\u0159ed pou\u017eit\u00edm propl\u00e1chnout. Sta\u010d\u00ed je nechat nas\u00e1knout trochou vody, p\u0159\u00edpadn\u011b podle receptu i octem, r\u00fd\u017eov\u00fdm v\u00ednem nebo s\u00f3jovou om\u00e1\u010dkou. M\u016f\u017eete je pou\u017e\u00edt cel\u00e9, nasekan\u00e9, rozma\u010dkan\u00e9\u2026 \n\n\n\nKreativit\u011b se meze nekladou. M\u011bjte v\u0161ak na pam\u011bti, \u017ee pokud je p\u0159id\u00e1te hned na za\u010d\u00e1tku va\u0159en\u00ed, chu\u0165 umami se vytrat\u00ed. Chcete-li zachovat jejich charakteristickou chu\u0165, p\u0159idejte je jednodu\u0161e a\u017e pozd\u011bji b\u011bhem p\u0159\u00edpravy. \n\n\n\nKv\u016fli sv\u00e9 v\u00fdrazn\u00e9 chuti se \u010dasto kombinuj\u00ed s dal\u0161\u00edmi v\u00fdrazn\u00fdmi dochucovadly, jako jsou \u010desnek, z\u00e1zvor nebo chilli papri\u010dky... Tyto dal\u0161\u00ed suroviny obvykle obsahuj\u00ed nap\u0159\u00edklad om\u00e1\u010dky z \u010dern\u00fdch fazol\u00ed. Pou\u017e\u00edvejte je do restovan\u00fdch a du\u0161en\u00fdch pokrm\u016f, pol\u00e9vek, j\u00eddel z masa a ryb, nebo dokonce do sal\u00e1t\u016f. Z typicky asijsk\u00fdch recept\u016f vyzkou\u0161ejte humra po kantonsku nebo \u010d\u00ednsk\u00e9 mapo tofu. \n\n\n\nKde sehnat fermentovan\u00e9 \u010dern\u00e9 fazole? \n\n\n\nObvykle se prod\u00e1vaj\u00ed ve specializovan\u00fdch obchodech s potravinami, ve sklenic\u00edch nebo mal\u00fdch plastov\u00fdch s\u00e1\u010dc\u00edch. Nab\u00edzej\u00ed je i n\u011bkter\u00e9 supermarkety, ale je t\u0159eba p\u0159iznat, \u017ee sp\u00ed\u0161e v\u00fdjime\u010dn\u011b. Chcete-li m\u00edt jistotu kvality v\u00fdrobku, dejte p\u0159ednost asijsk\u00fdm obchod\u016fm.\n\n\n\nExistuje tak\u00e9 pasta z fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed nebo hotov\u00e1 om\u00e1\u010dka z \u010dern\u00fdch fazol\u00ed; v\u00fdb\u011br je na v\u00e1s!\u00a0\n\n\n\nM\u016fj recept na om\u00e1\u010dku z fermentovan\u00fdch \u010dern\u00fdch fazol\u00ed\n\n\n\nDoporu\u010duji po\u0159\u00eddit si cel\u00e9 su\u0161en\u00e9 fermentovan\u00e9 \u010dern\u00e9 fazole v dob\u0159e uzav\u0159en\u00e9 n\u00e1dob\u011b. Om\u00e1\u010dka z \u010dern\u00fdch fazol\u00ed ve sklenici by m\u011bla m\u00edt kr\u00e1tk\u00fd seznam ko\u0159en\u00ed a dochucovadel, co\u017e nazna\u010duje, \u017ee p\u016fjde o autenti\u010dt\u011bj\u0161\u00ed a m\u00e9n\u011b zpracovanou surovinu.  \n\n\n\nJak skladovat fermentovan\u00e9 \u010dern\u00e9 fazole? \n\n\n\nJe d\u016fle\u017eit\u00e9 uchov\u00e1vat je ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b, aby si zachovaly \u010derstvost a dlouho vydr\u017eely. Ulo\u017ete je na chladn\u00e9 m\u00edsto chr\u00e1n\u011bn\u00e9 p\u0159ed sv\u011btlem. Takto je snadno uchov\u00e1te n\u011bkolik m\u011bs\u00edc\u016f, nebo dokonce rok. Om\u00e1\u010dka tak\u00e9 vydr\u017e\u00ed n\u011bkolik m\u011bs\u00edc\u016f i po otev\u0159en\u00ed. ","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196359"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196359\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/7714"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}