A staple of Chinese cuisine, fermented black beans are commonly used to prepare many classic dishes, such as mapo tofu, steamed pork stew, meatballs, but also stir-fries and soups!
Their popularity has also earned them a place in Korean, Japanese and Vietnamese cuisine. But what exactly are they, and how do you use them?
Fermented black beans, what are they?
Fermented black beans, called “douchi” in Chinese, are black beans that have been fermented in salt and spices for several weeks, or even several months!
They are made by salting and fermenting black soybeans, which makes the dried bean salty, bitter and sweet all at once! It’s a long process in which the beans soak in water for hours before being boiled, seasoned, and stored in jars during their fermentation phase.
This fermentation process produces a rich, slightly salty flavor that is highly prized in Chinese cooking. It is even made into a paste or a sauce (the famous black bean sauce, douchijiang).
Origin of fermented black beans
Fermented black beans have a long culinary history in Asia, dating back, according to several experts, to the third century BC.
Fermented black beans have been used for several hundred years in Chinese cuisine, where they are considered an important ingredient for adding flavor and texture to dishes.
Over time, fermented black beans were adopted by other Asian cultures, such as in Japan, Korea and Vietnam, and became a key ingredient in many traditional dishes, including Korean bibimbap, Japanese miso and Chinese mapo tofu.
Taste of fermented black beans
Fermented black beans have a unique taste that can sometimes be difficult to describe. Their flavor is more intense than that of traditional black beans that have not undergone any transformation.
It’s the fermentation that gives them this strong taste. Hovering between bitter and salty flavors, with a slight note of sweetness, they have a texture that is both slightly chewy and firm. They are often noted for that umami flavor, particularly associated with complexity and intensity.
Fermented black beans vs. plain black beans, what’s the difference?
Despite their strong resemblance, these are in fact two very distinct kinds of beans! The fermented version is actually made from black soybeans, which is not the case with traditional black beans, which are also widely used in Mexican cuisine.
The latter are noticeably milder than the Chinese ingredient. One therefore cannot be used as a substitute for the other, at the risk of completely changing the flavor of your dish.
Fermented black beans in cooking
Being very salty to begin with, this is an ingredient we recommend rinsing before use. All you need to do is rehydrate them with a little water, or even vinegar, rice wine or soy sauce depending on the recipe. You can use them whole, finely chopped, mashed…
There are no limits to your creativity. However, keep in mind that if you add them at the start of cooking, the umami flavor will dissipate. To preserve their distinctive taste, simply add them later in your recipe.
Because of their strong flavor, they are often paired with other powerful seasonings, such as garlic, ginger, chili peppers… Black bean sauces, for example, generally contain these other ingredients. Use them in your stir-fries, your stews, your soups, your meat and fish dishes, or even in salads. In typically Asian recipes, give Cantonese lobster or Chinese mapo tofu a try.
Where can you find fermented black beans?
They are traditionally sold in specialty grocery stores, in jars or in small plastic bags. Some supermarkets carry them, but it has to be said that this is rather rare. Stick with Asian shops to be sure of the product’s quality. T
here is also fermented black bean paste or ready-to-use black bean sauce; the choice is yours!
I recommend getting fermented black beans that are dry and whole, in a properly sealed container. Jarred black bean sauce should have a short list of spices and aromatics, which means it will be a more authentic, less processed ingredient.
How to store fermented black beans?
It’s important to store them in an airtight container in order to guarantee their freshness and shelf life. Place them in a cool spot away from light. This way, you’ll easily be able to keep them for several months, or even a year. As for the sauce, it can also keep for several months once opened.
