Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Fermented Black Beans

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

Chinese fermented black beans are soybeans that have been fermented in garlic, salt and other spices, chiles, and possibly wine or ginger. They impart a characteristically rich, salty flavor to the sauces in many Chinese dishes, and are often mashed with garlic prior to cooking. Used extensively in China (where they’re called douchi), the beans are not to be eaten by the spoonful, but rather are used sparingly as a condiment.

Don’t have it?

Black bean sauce, which is made from fermented black beans, is more widely available and can make a good substitute.

How to choose:

Fermented black beans are sold at Asian specialty markets in plastic bags.

How to prep:

Fermented black beans should be rinsed before using, or their salty flavor may overpower a recipe. Use them in the preliminary stages of a recipe, such as rubbing onto meat before cooking or heating in stir fry oil.

How to store:

They can be stored in an air tight container in a cool, dry and dark place for up to several months.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks