Homemade Fermented Black Beans (Douchi) · PrimedTable
Chinese🥫 Sauces & condiments
Homemade Fermented Black Beans (Douchi)
An authentic Chinese condiment essential to many dishes like mapo tofu and black bean beef stir-fry. Black beans are fermented using koji (a domesticated fermenting fungus) over several days, resulting in deeply savory and complex-flavored fermented beans.
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Adapted from a video by Souped Up Recipes
Homemade Fermented Black Beans (Douchi) From Scratch
black beansuse firmer, rounder beans from Asian markets rather than longer kidney-shaped beans~2 cupsest.
waterfor soaking beans~6-8 cupsest.
fermented black bean koji powder1 g
high-alcohol liquorsuch as baijiu, vodka, rum or whiskey; higher alcohol content is better~3 tbspest.
salt1½ tbsp
sugar1 tbsp
five-spice powder1 tsp
red chili powderoptional; omit if you don't eat spicy food1½ tsp
Steps
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1
Choose the right beans. Use firmer, rounder black beans from Asian markets, as they hold their shape better after cooking; avoid longer kidney-shaped beans as they become too soft.
2
Soak the beans overnight, then drain and rinse thoroughly with running water.
3
Line a steamer with cheesecloth and place the beans inside. Steam over medium heat for 40 minutes, starting from when the water reaches a boil. Avoid bamboo steamers as the black bean color will stain them.
4
Remove the beans and press gently to drain excess moisture. Transfer to a tray.
5
Dehydrate at low temperature for 1 hour using a dehydrator, or air-dry under a ceiling fan at highest speed for about 2 hours, stirring occasionally. The beans should be slightly damp and tacky but with no obvious surface moisture.
6
Transfer the beans to a large bowl and add 1g of koji powder, mixing thoroughly.
7
Place the beans in cheesecloth within a container with an inner basket (to allow air circulation). Weight it down and cover loosely with a lid—not airtight, as koji needs oxygen. Leave at room temperature for 2–3 days, checking every 16–24 hours.
8
Once the beans are fully covered with grayish-white mycelium, remove them and carefully crumble the chunks. Gently rub the beans under running water for several minutes to rinse off the mycelium layer for a better appearance, though the mycelium is safe to eat.
9
Rinsing introduces too much moisture, so return the beans to the dehydrator on low for 6 hours, stirring every hour. They must be completely dry, as excess moisture will encourage bad bacteria growth and spoil the batch.
10
Transfer the dried beans to a bowl and drizzle with high-alcohol liquor (baijiu, vodka, rum, or whiskey all work).
11
Season with 1.5 tbsp salt, 1 tbsp sugar, 1 tsp five-spice powder, and optionally 1.5 tsp red chili powder. Mix thoroughly.
12
Transfer the seasoned beans to a wide-mouth mason jar. Create a small hole in the center and carefully place a shot glass filled with the same liquor into it. Use chopsticks to carefully compact the beans around the glass, keeping it stable.
13
Cover the jar with cheesecloth, tie it with string or kitchen twine, and place an inverted bowl over the top. Do not seal completely—fermentation requires oxygen. Leave at room temperature for at least 60 days or until all the liquor has evaporated (visible through the glass).
14
After 60 days, the liquor should be fully evaporated. Remove the glass and pour out the beans. They should be very dry, with a salty, savory, complex umami flavor. Use only small amounts as a seasoning enhancer in dishes.
15
Store finished douchi in a sealed jar. It will keep for 6 months at room temperature and 24 months in the refrigerator.
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