Fermented black beans, known as douchi in China, are a common flavoring in Asian dishes. They have a sweet, bitter, spicy, and salty taste and are often combined with other spices or strong foods. They can be mashed into a paste and used to flavor meats, vegetables, and stir-fries. Commercially fermented black bean paste or sauce is more common in grocery stores.
Fermented black beans are a common flavoring used in Asian dishes. They are made by salting and fermenting soybeans; the process turns the beans black. These beans should not be confused with common black beans, as they are completely different and not interchangeable. In China, these fermented black beans are known as douchi and are a common flavoring in a variety of Chinese dishes.
Fermented black beans are used in hash browns and fish dishes. Typically, beans are used sparingly, as the salty, pungent taste can become overwhelming if overused. The taste is sweet and bitter, very spicy and very salty. Because of these characteristics, fermented black beans are often combined with other spices or strong foods, such as garlic. Before being used in a dish, fermented black beans are sometimes rinsed so that the flavor is not overly salty.
Douchi is a common flavoring in Cantonese dishes such as prawns with lobster sauce. Douchi is available in some grocery stores, but is only available in Asian markets in some areas. Commercially fermented black bean paste or sauce is more common in grocery stores and comes in small glass jars, while actual fermented black beans typically come in a plastic package to preserve the flavor.
A common way to use douchi is to mash beans with garlic and/or ginger until it has the consistency of a paste. The paste can be spread on meats before cooking or added to hot oil before adding the meat. Other ways to use douchi is to add it to vegetables as they steam. If using black bean paste as a substitute, simply add the paste along with other sauce ingredients towards the end of cooking a stir-fry, meat or fish dish.
The versatility of fermented black beans is an attraction for many cooks. Simple dishes can be accented with beans, resulting in a more flavorful dish. For example, black beans can be added to a simple stir-fry of green beans, broccoli, or any other vegetable for a spicier flavor that isn’t overwhelming. Add chicken or pork to the mixture, fry for several minutes, then serve the dish with rice. Dishes like this usually have some sort of sauce added to the flavors of the black beans, as douchi is meant to be an accent on the flavor, not the main flavor itself. Some cooks recommend mashing black beans with a flat knife or spoon before cooking to release the flavors.
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