Fermented black beans (豆豉, Dou Chi)

Fermented black beans, known as dòu chǐ (豆豉,) in Mandarin, are also called fermented black soybeans, preserved black beans, or simply black beans. They are your secret pantry staple to making a wide variety of authentic regional Chinese delicacies. These delicious little beans are widely used across Chinese cooking. Follow along and we’ll introduce you to this umami boosting pantry staple.

Steamed Ribs in Black Bean Sauce Cooking Process

How are they made?

Fermented black beans are made from cooked soybeans fermented in heavily salinated water,; a process that softens the bean and dries it out slightly. As a result, it forms chewy salty beans that have a deep umami flavor like soy sauce but with an even stronger, more fermented fragrance.

What do they taste like?

Fermented black beans have a bold, pungent, and intensely savory flavor. They’re known for their deep umami richness, with a combination of:

Salty — Due to the curing process, they contain a bit of salt.
Earthy and Funky — The fermentation imparts a distinct, slightly musty aroma, similar to blue cheese or miso.
Slightly Bitter — This bitterness balances the salty profile.
Hints of Sweetness — There’s often a mild sweetness that rounds out the flavor.

When cooked, fermented black beans develop a rich, savory depth that enhances stir-fries, steamed dishes, and braised meats. They pair especially well with garlic, ginger, and chili for a flavorful punch.

How to use Fermented black beans

Given their sharp flavor, one of the most common ways to use fermented beans is to add them to other spices, like garlic and chili pepper, and cook them into a thick and potent paste. Known as Black Bean Sauce, this can be made at home and I have prepared a recipe for you to follow here. Once you’ve made a jar of this stuff you can add it to pretty much any Chinese dish for an extra punch.

Fermented beans can be used in their original form as well, usually together with aromatics that are similar to the ones you’d use to make black bean sauce. Since the fermented beans are quite salty, you may want to gently rinse them before using to reduce the salt level

Many classic Chinese dishes use fermented black beans as an essential ingredient. They’re a great replacement for processed salt and really tingle the palate in a new way. Try them out in the following dishes!

How to shop for fermented black beans

As with most of the pantry ingredients on this blog, you can find fermented black beans at your local Chinatown or Asian market. Normally they come in 12- to 16-ounce bags for only a few dollars each. These days, many mainstream supermarkets have an international section where you can find them too, next to the black bean sauces.

If buying online I would highly recommend the Sichuan Fermented Black Beans from The Mala Market. You can also find various types of fermented black beans and black bean garlic sauce on Amazon and other online stores.

TIP

Be aware that the meaning of “fermented beans” varies depending on the cultural context. For example, it is called natto in Japan, which is an edible ingredient and very different from what we’re talking about here. You can also find similar ingredients in Vietnamese, Filipino, and Cambodian cuisines, with slightly different flavors. Take note of the Chinese spelling before shopping to avoid confusion.

Store

Once opened, the fermented black beans can be stored in an airtight container in the fridge. For the best flavor, you should use them as soon as possible, within a few months. But since they’re quite salty and preserved well, they will literally last for years before they dry out too much and become crumbly.

The fermented bean sauces may also be stored in their jars in the fridge up to six months.

Substitution

You can use equal amounts of black bean sauce to replace fermented black beans called for in a recipe.

If neither one is available, consider using one of the ingredients below:

Oyster Sauce
Red miso (Japanese fermented soybean paste)
Doenjang (Korean fermented soybean paste)

Neither of these ingredients recreate the original flavor of the dish you’re looking for, but they usually work in recipes that use fermented black beans.

Frequently asked questions

Are fermented black beans the same as black beans?

No. They are not the same.
Most American cooks are more familiar with canned or dried black beans that are widely used across Latin American cuisines. This can lead to some confusion when first cooking with Chinese black beans, which means yellow soybeans that have been heavily salted and fermented, which results in the beans shrivelling and turning a dark black color. Chinese black beans are closer to a condiment, such as soy sauce, than a legume.

Should you rinse fermented black beans?

The answer is yes and no.
If using high quality fermented black beans, or if a recipe doesn’t call for rinsing, you don’t need to rinse them before using.
However, sometimes it helps to rinse them if using a saltier type, so your dish won’t end up too salty. I also always rinse my fermented black beans when cooking with ingredients that already contain a lot of sodium, such as clams, shrimp, and other seafood.

What to cook with Fermented Black Beans

Since fermented black beans are so widely used across all regions of China there are dozens of recipes that make use of them. Here are some of my favorites!