Homemade Fermented Black Beans (Douchi) From Scratch
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- เผยแพร่เมื่อ 12 ธ.ค. 2023
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Here is a list of recipes you can cook with these fermented black beans and dive into authentic Chinese cuisine:
Mapo tofu - • BETTER THAN TAKEOUT - ...
Chinese eggplant and yard bean stir fry - • Tricks to Making the B...
Beef and bitter melon in black pepper sauce - • BETTER THAN TAKEOUT - ...
Pepper Steak in Black Bean Sauce - • BETTER THAN TAKEOUT - ...
Hakka Style Stir Fry Silver Needle Noodles - • Beef Chow Fun Recipe (...
Cantonese Dim Sum Ribs - • Cantonese Ribs with Bl...
Cantonese Dim Sum Chicken Feet Recipe - • Cantonese Dim Sum Chic...
Spicy Anchovies Recipe - • Spicy Anchovies Recipe
🛒 LINKED INGREDIENTS
Black beans -d geni.us/black-beans
Fermented black bean koji - curatedkitchenware.com/produc...
Five-spice powder - geni.us/five-spice-powder - แนวปฏิบัติและการใช้ชีวิต
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For anyone somewhat confused about the beans, I believe the black beans used in this recipe are actually black soybeans, and are just labeled “black beans” in Asian supermarkets. I think some of the confusion might stem from the fact that one of the Chinese words for soybean literally translates to “yellow bean.”
I think you’re right. A friend uses black soybeans to make tempeh and they hold their shape very well when cooked.
There is also a kind of lentils that are black like this but they are not round like the beans shown in the video.
you are 100% correct, I was just going to post this very important info.
When you hear the fermentation process takes 60 days and start to wonder how many videos Mandy has planned in advance
I feel like she had made this and thought she should show us after
I like the idea of using the shot glass on top to prevent contamination of the fermenting product, I may try this when making sauerkraut or fermented daikon radishes.
This right here is the main reason I'm subscribed to your channel (aside from your great personality of course)!
I love that u show us how to make different chinese ingredients at home! Especially fermented stuff like beans, tofu, etc.
Thank you so much! You don't know how much this means to me. ❤
I skipped the washing the mycelium off the beans part and it still works.
I am so glad you made this video! I love douchi and I generally purchase them online. But its very interesting to learn how to make them from scratch!
I’m excited to make these. Mandy never disappoints. I have made many MANY of her recipes. Never had one not turn out delicious, including ribs with black bean sauce and stir fry beef with black beans. ❤
Wow! I can do that too! Thanks so very much. I love your tutorials🤩
This video is amazing! Thank you!
I love this recipe! Cooking is my main hobby, so I will give this a shot in a couple of weeks.
Thank you for sharing the fermented black beans from scratch video. Your video is easy to follow and I love how you gave important tips on what to look for when fermenting black beans and the secret spice mixture used on this. Yes, I am definitely going to use this on a lot of other applications especially making my own Lao Ma Gai or the famous brand Garlic crisp chili oil. I don't have to buy it anymore. I love making key ingredients from scratch, and it will tastes even better according to what I like. Thank you so much!
Yay! A new video recipe!
You are a life saver. Once again. Quite a few recipes call for fermented soy beans. Like some easy noodle recipes that I could never recreate because it's always saying "you need to add the fermented beans because they add the special taste". In Germany it's hard to get many ingredients though. The only fermented beans I ever found here were in Laoganma 😂. But there is plenty of natural black beans to buy so that's what I will do. I can upgrade my cooking and make my Chinese man even happier. 😊 Thank you so much!!!!
I am glad the video is helpful. Thank you for watching.
Do these with black soy beans.
OH so awesome and you are a perfect teacher, I love it! Thank you very much.
Thank you so much for sharing!🎉
I will try it, thank you 😊
wow you are absolutely amazing. Incredible skill and dedication in chinese cooking
I am now very glad I can easily get douchi in a store here. :D Awesome video
I always purchase mine but these look so easy to make! I’m on it. Thank you so much for the thorough explanation. Bravo.
Hi Mandy. I love so much watching ur videos. U r very detailed with the steps and with explanations. U also suggest replacements, where to buy etc etc. U r a great, humbled person. With this, I wish u happy holidays. Looking forward for more videos from u. How abt making a cookbook? Also how about a video all the things u used for cooking?
Thank you for the video
thank you mandy! I've always wanted to try this :)
Same!! Thanks again to our lovely 🌹 Host for improving our Chinese Cuisine!!😊
Hi!!! This was very interesting. There's alot of steps to this recipe but it's worth it. I'm a fan of Black Bean sauce. I like the 2 bowls you used at the beginning...Great Video!!!...🦋
I just got into fermenting and I love these in Lao Gan Ma spicy chili crisp. I'm excited to try making these. Thank you for the video.
This is very interesting. I would never have thought this could be made at home. I always buy it from the asian market.
This was very informative. I just watched this channel because I like Chinese food but sometimes I learn something like this. Very cool!
I am glad the video is helpful. Thank you so much for watching =)
@@SoupedUpRecipes you are awesome Mandy!
Good to know!
I used your link and found your store online. I am treating myself to a set of the dragon chopsticks and the 9pc chopsticks holder set and the grater tool for potatoes and jelly etc. I'm so excited you are my favorite channel in youtube. Ps I made mungbean mooncakes via your recipe they came out perfectly. Thank you for everything ❤️
@soupedupkitchen it's for my birthday 🎂 🥳 I'll be 43
Wow! I never thought I would ever know how to make real black beans for black bean sauce. Thank you. This is one of my favorite sauces.
Black bean garlic sauce quickly became a family favorite here too.
We started buying the fermented beans by the pound and just making big batches in the fridge.
During lock down oyr favorite restaurants either were too far for take out or closed so i started watching and researching some of our favorite recipes.
One of the first recipes i tried had black beans in it i bought a bag as they are very inexpensive and fell in love with the flavor.
Now i want to try and make my own. 😅
I have regular soybeans and can easily find black soybeans at the market.
It was black bean garlic sauce. I put it over pork/eggplant and carrots.
We often use it just over carrots as a side dish. Sometimes about the rich earthy black bean sauce and swert cooked carrots. Its a good combo
I love beans, all kinds of beans! 😊
i always love beef and chicken with chicken fried rice and beef fried rice.
美女, 哇！ 太感谢了！ 你是一个宝藏！
（另外，我喜欢新的你的样子）
Even it's so complicated but interesting.
Thank you so much! Where I live in Brazil there is no Asian supermarket even if there were the price would be through the roof as it's imported!!!!
I'm curious about the mapo tofu recipe with Douchi. I'm used to seeing mapo tofu recipes with pixian doubanjiang (郫縣豆瓣醬), the sichuan broad-bean based ferment. While I like doubanjiang, it's also SO salty and it would be fun to make mapo tofu with my own ferment.
Thank you for the recipe! I love black beans in my chili crisp, but sourcing them from Taobao to my country is kind of inconvenient (2x400g pack of typical yellow boxes will cost ~15$ to ship and will take 40 days via sea) so it's good to have alternative option.
Many air fryers have dehydration settings.
Ahh, you are so awesome! Love your videos and i am using some kitchenware too.
Would you give a ling to your fermentation box too, please!
Thank you so much!
Hi, I don't have a link for the fermentation box that I use but something like this works the same - amzn.to/47PBGYm
Or you can search "Fridge Storage Containers with drainage" and see what you can find =)
@@SoupedUpRecipes ahh.. Thank you so much! You are so wonderful! I am in germany so things may be different to find. 🙏❤️🤗
What a fascinating video, thank you! I went to your website for the mucor powder but you don't ship to my country yet. I'm sure it's more difficult but I've read of people using miso or tempeh for the inoculation, is that really possible? Thanks!
I love learning about how different ingredients are fermented, so this was very interesting to me. I was really fascinated by the gadgets/tools you showed on this video like the container you used to allow the koji to grow and the glass weight used to weigh it down as well as your strainer...any links to these items?
LOL! The container is not special at all but something like this work the same - amzn.to/47PBGYm
Or you can search "Fridge Storage Containers with drainage" and see what you can find =)
As for the glass weight, it is a mason jar weight. Here is the link - amzn.to/3tf3039
However, you don't really need to buy anything special, just use a small plate and it will do the job.
@@SoupedUpRecipes I love kitchen gadgets/tools, though. :) I already have the glass weights, but they are super small compared to the one you used in the video. The one you used looked bigger than the typical size made for mason jars found on Amazon (I have those sizes already).
I love when you read my mind Mandy! 😁 I just pulled my bag of black soybeans out of the cupboard with the plan to figure out how to do this very thing with them. I do have one question. I have Koji but is it the right kind. Aspergillus oryzae is the one I have. Should it be a different strain?
What I was using is mucor. Aspergillus oryzae is a different strain but it should work too.
Awesome. Thank you so much. I will at some point try to find the mucor. It would be really interesting to compare the two final products. @@SoupedUpRecipes
I'm very interested in your thoughts on the Fermented Black Beans with the Liquid and more plump (Taiwan Style). I've been able to get those at several locations but like olives they are so good I must know how to make it (Brand I Use is Fu Chi)
Can you please make a video creating black bean sauce using these fermented beans! 😊
Wow, amazing process. Hi Mandy, may I suggest to use alcohol instead of water for washing the beans? I think alcohol is bettet because it helps the beans to dry out faster during dehydration afterwards. After drying, the beans will be mixed with alcohol anyway, so I think it is ok to wash the beans using alcohol in the previous step.
LOL! You can, but alcohol is more expensive than water. Some may think it is a waste
Would you make video how to make black bean paste, pleas.
60days, better buy online hahahaa, but this is better douchi i havent seen for quite long time.
Oh cool! I just got a bunch of free cans of black turtle beans and found another way to use them. Should I rinse them and put them in a dehydrator then follow the rest of the instructions to ferment them?
Does Chinese cuisine also have fermented bean pastes? I've been thinking about doing a soy free fermented bean paste at home, but I'm not sure if bean pastes are
lacto-fermented the same way as Korean Kimchi or German Sauerkraut.
So.I boiles the beans wiyh salt and have let the beans fermwnt for 2weeks now (I saw the video for this recipe on YT but can't find the video now) today is the day I'll be frying and adding spice mizes...just wanna confirm that is it safe to eat those 2 weeks fermented beans?
Now I'm curious if you could make this also with mung beans....
Like your new hairstyle. Look so different.
Where can I get a Kitchen Strainer Container with Lid like you use to ferment with koji?
Is this how you make doubanjiang also? I love that chili paste so much
Doubanjiang is different and way more difficult. I will try to cover it in the future. LOL!
@@SoupedUpRecipes That would be so exciting
@@SoupedUpRecipes Would love to tackle doubanjiang so I hope you do make a video on it.
Where can I buy the steamer and the plastic container, please?
New hair🤩👍
It was a good idea to show what a bad batch looks like.
Can I use white koji?
Can i substitute the alcohol with vinegar?
Is it better than the store-bought douchi?
❤
i like fermented black beans! But the amount of work to make this lol omg, I think I'll stick with store bought ones, nice video though
Usually when it is made at home you make a large amount and store them dry with salt. They last a long time so you really only need to make them once a year.
So, if you can find the ‘correct’ black beans at your store, odds are they will have the already fermented version as well……. In fact, I’d be surprised if the fermented version isn’t actually easier to find. Also, the Amazon link in the description is for regular (although very overpriced) black beans, not black soybeans. Still, a very cool video-thank you for sharing the method!
Just to be clear, both black soybean and regular black beans will work out with a similar taste. However, the black soybeans tend to stay in complete shape, and the regular black beans will likely split open. With that bean said, yes, you can use regular black beans if you don't have access to black soybeans.
Towards the beginning of the video, you mention two types of beans.
However, it seems that one of them is regular black beans, and the other is actually black soybeans (which is what you used in the video).
If it's not black soybeans, would you happen to know the scientific name or variety of the beans you used?
I think it is black soybeans. However, both will work out with a similar taste. But the black soybeans tend to stay in complete shape, and the regular black beans will likely split open.
@@SoupedUpRecipes Thank you so much!
(Glycine max (L.) Merr.) black soybean is the Latin name but if you look it up it may just show you a generic soybean info site. I found some at a bulk food shop. They are not back turtle beans though. They have to say soybean. @@SoupedUpRecipes
Any idea where else to get Mucor Powder. The web site is sold out.
here - curatedkitchenware.com/products/mucor-koji-powder
@@SoupedUpRecipes Thank you. Purchased some. Thank you again.
How does the taste compare with Doenjang or Miso ?
I know I use all three of these products and black beans taste richer to me than the miso or the deonjang (korean fermented bean paste) it's darker for sure. Its like you took soybeans and soaked in the saltiness strongest soy sauce you have. But its also a tad more earthy compared to the lighter miso I use.
It holds up to strong flavors.
My favorite dish I make is pork/eggplant/carrots/onion in black bean garlic sauce.
My grandson loves black bean garlic sauce on cooked carrots too.
6:04 What temp is "low temp"? Koji may be killed off if temp is too high.
Below 90F is fine.
You cut your hair! A lot!!! Looks good!
I thought Douchi was fermented say beans that turned black as a result of the microbial.and enzymatic activity.
When I try to print the recipe the link gets stuck on "preparing pdf" and never prints anything. And, when I click on the other link in the description to try to see if I can buy black bean koji, the link takes me to a cookware webpage that doesn't even list black bean koji for sale. This is frustrating. The web links are broken. Is anyone else experiencing these same problems?
I just check the links and my website and didn't find any issues.
Could you try turning off your ad blocker is you are using it? Or open an incognito tab and try again.
I suppose that it says something negative about me, but as much as I love Mindy’s videos, when I see something that takes this much time/effort, I say screw it, and order delivery from McDonalds.
You finally calmed down on the makeup. It looks much better
That's a lot of work 🥵
👍👍👍👍👍👍
Are there fermented Fava beans?
@freemanmt Yes. (You can ferment almost anything and almost everything has been fermented.) Your question is easy to look up the answer to and it is the foundation of Doubanjiang.
Am I correct in saying the first beans from Walmart were blackbeans and the second were black soybeans?
yes
@@SoupedUpRecipes Thanks! Good to know!
Oh snap she got a haircut 🎉
💌
🥰😎💋💋💋👄 ~ "defusing" the beans . . . ?!!!
I don't see the point of wasting off all that delicious fermented Koji on the black beans. Skip this step so that you don't have to dehydrate the beans afterward. Just proceed to the next step.
Just to correct the title these are fermented black soy beans.
These black beans are actually a variety of soybean. They are black soybeans.
1:39 i bet that chinese soy beans are much better, if not the best ;-)
How if no alcohol cause im muslim😊
Hey my crush
I always love your recipes but, I am sorry, I am not a favourite of black beans. I will eat them but this is probably one of your recipes I will not try.
You misundrrstand what these are for.
Say prayer: Jesus is Lord and I believe in my heart that God raised him from the death on third days, Forgive me Jesus with your shredded blood on the cross and save me in Jesus name amen.
Cmon...so your video for people that don't have an Asian grocery stores main ingredient comes from an Asian grocery store??? Weak.
COULD YOU PLEASE TURN THE VOLUME BAR DOWN ( I HAVE MEDIA GOING TO ARCAM DAC )
SORRI
THATS BETTER
SORRI
HIGH MATE
YOU'R ARMS ARE DIFFERENT AND THERE IS NO ALUMININUM ?
I would boycott russia and that
Oh! I thought it was dòuchǐ, is there a difference?
This is douchi LOL!
@@SoupedUpRecipes I was just confused about the tones :) . I've always said the 'chi' with a falling-rising (third) tone, but here you both write and say it with a falling (fourth) tone. My mandarin is pretty basic, and maybe there are dialectic variants, so I guess I've gotten it wrong somewhere.