Fermented Black Beans

Description

Douchi (Chinese: 豆豉; pinyin: dòuchǐ), or tochi is a type of fermented and salted black soybean. In English, it is known as fermented black soybeans, Chinese fermented black beans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), salted black beans, salty black beans, or just black beans. They are a flavoring most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.[1][page needed] Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown. The smell is sharp, pungent, and spicy; the taste is salty, somewhat bitter and sweet.[citation needed] The product made with white soybeans is called mianchi. The process and product are similar to ogiri and iru, both being African fermented bean products[citation needed]. Douchi, "Chinese salted black beans", and "black soybeans" should not be confused with the black turtle bean, a variety of common bean that is commonly used in the cuisines of Central America, South America, and the Caribbean.

Nutrition

Vitamins & minerals

Rich in Vitamin K (52% DV), Folate (65% DV), Manganese (89% DV), and a good source of Iron, Magnesium, and Phosphorus. Contains B vitamins (B1, B2, B3, B6). Fermentation can *increase* bioavailability of some vitamins.