豆豉 | dòuchǐ

What are Chinese fermented black beans?

Chinese fermented black beans are wizened little black nuggets of umami flavor. They’re made of soybeans that are boiled and then allowed to mold, fermented with just salt, or a combination of salt, rice wine, and aromatics.

The result is an intensely concentrated savoriness. A whiff of these beans and you’ll either be hooked or repulsed: their strong, funky smell is reminiscent of soy sauce. They’re used most famously to make black bean sauces, but a tablespoon or two of the beans added to a wok will enhance the flavor of dishes like mapo tofu and vegetable stir-fries.

By the way, the name “black beans” can be confusing: these are NOT regular black beans/ black turtle beans, but soybeans that have turned black as a process of the dry fermentation.

Tips for purchasing

Fermented black beans are available in any Asian supermarket. Look for dry and plump little beans speckled with salt, sold in little baggies, and not the kind marinated in jars. They’re also labeled “dried black beans,” “preserved black beans,” and “salted black beans.”

Using in a recipe

• If there is a lot of surface salt still visible on the beans, rinse under the tap to wash it off. Otherwise use them straight from the bag. Lightly mash or coarsely chop the black beans with the blade of a knife before cooking— this will release more of their flavor. 
• Add the chopped beans to the hot oil and sizzle briefly along with the chopped, ginger, garlic, or other aromatics. After you can smell them, add the rest of the stir-fry ingredients.

Storage

Keep in a covered container either in the side door of your refrigerator, or in a dark, dry place. They will keep almost indefinitely.