Black soybeans fermented with mould and salt into a pungent, salty seasoning, scattered into steamed and stir-fried dishes. It is among the oldest Chinese soy ferments, recorded in Han dynasty texts and found in jars in the Mawangdui tombs.
It is a two-stage mould and salt ferment of a low-acid bean held for months, and the starter culture and controlled humidity are the whole method.
What goes into it
- black soybeans
- an Aspergillus or Mucor starter
- salt
- sometimes ginger and wine
How it is made
Cooked soybeans are inoculated with a mould and left in a warm room for several days until they are covered in growth and their proteins have begun to break down. They are then washed, mixed with salt, packed into sealed jars and aged for months, after which they are dried. The beans stay whole and separate rather than becoming a paste.
How long it takes: a week of mould growth, then several months of ageing
How it is eaten
Rinsed and crushed into steamed fish and spare ribs, or fried with garlic and chilli.
History
Among the oldest Chinese soy ferments, recorded in Han dynasty texts and found in Mawangdui tomb jars.
Frequently asked questions
What is Douchi?
Douchi is a fermented & pickled from China: black soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes. Among the oldest Chinese soy ferments, recorded in Han dynasty texts and found in Mawangdui tomb jars.
How is Douchi made?
Cooked soybeans are inoculated with a mould and left in a warm room for several days until they are covered in growth and their proteins have begun to break down. They are then washed, mixed with salt, packed into sealed jars and aged for months, after which they are dried. The beans stay whole and separate rather than becoming a paste. It takes a week of mould growth, then several months of ageing.
Can I make Douchi at home?
No, and the atlas gives no method for it. It is a two-stage mould and salt ferment of a low-acid bean held for months, and the starter culture and controlled humidity are the whole method.
What goes into Douchi?
Black soybeans, an Aspergillus or Mucor starter, salt, sometimes ginger and wine.
How is Douchi eaten?
Rinsed and crushed into steamed fish and spare ribs, or fried with garlic and chilli.
