Fermented Black Beans
Native Taiwanese black beans are inoculated with koji bacteria before combined with salt and water. After fermenting for 180 days in earthenware vessels undisturbed under the sun, these savory black bean nuggets, or Douchi, are extracted in small batches. Unlike most dry fermented black beans, these are immediately bottled to preserve their moisture and thus remain soft and succulent.
Use in any recipe that calls for Chinese fermented black bean—clams with black bean, Mapo Tofu, etc. These are incredible—the only small batch, hand fermented Chinese black bean you can buy in the USA.
Salty, fragrant, pungent, umami, with notes of chocolate
Ingredients and Volume
Non-GMO black soybeans, Australian sea salt. Gluten free. 70 grams.
Shelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.
Yu Ding Xing 御鼎興