How To Make Chinese Salt Black Bean?
Salted Black Bean (豆豉, dòuchǐ) is a classic Chinese fermentation seasoning made from black soybeans, salt, and sometimes aromatics. It’s widely used in Cantonese cooking and other regional cuisines to add umami, depth, and a slightly funky savory flavor. In this guide, you'll learn a traditional method (small-scale) to make salted black beans, key tips for quality, and how to use them once ready.
Ingredients & Equipment
| Ingredient | Approx. Amount | Notes |
|---|---|---|
| Black soybeans (or small black beans) | 500 g | Use dry beans, good quality |
| Salt (coarse, non-iodized) | 8% to 10% by weight of beans | E.g. 40–50 g salt |
| Water | Enough to soak / blanch | Use clean, filtered water |
| Optional aromatics | Ginger, star anise, Sichuan peppercorns | Adds fragrance, optional |
| Equipment | Clean jars or fermentation crock, cheesecloth or breathable cover, weights or lid |
Step-by-Step Method
1. Bean selection and soaking
Choose black soybeans with intact skins, no cracks or debris. Rinse them under running water. Soak them in plenty of water overnight (8–12 h) until they're soft but not broken.
2. Blanching / partial cooking
Drain the soaked beans. Bring a pot of water to boil, then add beans and blanch for about 5–10 minutes to kill surface bacteria, soften skins, and help them absorb salt. Drain and let cool.
3. Salting and mixing
Weigh the drained beans. Add salt at roughly 8%–10% of bean weight. Mix evenly. If using aromatics, you may chop ginger or add crushed Spices at this stage (sparingly so they don’t dominate).
4. Jar / fermenting setup
Place the salted beans into a clean jar or fermentation crock. Press them down so little air is trapped. Optionally use a small weight or ceramic plate to keep them submerged or packed. Cover the top with breathable cloth or a lid with a small vent (do not seal airtight fully).
5. Fermentation / curing
Place the jar in a cool, ventilated area (around 20–25 °C). Let it ferment for 2 to 4 weeks (or more) depending on ambient temperature and desired flavor depth. During this time, brine will gradually form, the beans soften further, and beneficial microbes will develop. Check occasionally for unwanted molds—skim off any white film if it appears.
6. Maturation
After the initial fermentation, you may transfer the beans into smaller jars or keep them in one vessel. The flavors will continue to deepen over months. The final texture should be soft, slightly wrinkled, and deeply savory with salty, umami richness.
Tips for Success
Salt ratio: Too little salt invites spoilage; too much will overly inhibit fermentation. Stick near 8–10%.
Sanitation: Sterilize jars, utensils, and hands; clean environment reduces bad microbes.
Temperature control: Fermenting too hot (above ~30 °C) may lead to off-flavors; too cold slows fermentation.
Moisture: Beans should gradually release enough moisture to create light brine; no need to add extra water after salting.
Monitoring: If you see fuzzy molds (green, black, or colorful), discard that batch; occasional harmless white film (kahm yeast) can be removed.
Flavor adjustment: After months, if saltiness is intense, you can rinse lightly or dilute in cooking.
How to Use Homemade Salted Black Bean
Salted black bean is used in many Chinese recipes as a seasoning or condiment. Some common uses:
Black bean sauce / stir-fry — mince the beans and fry with garlic, chili, and oil; use with steamed fish, pork ribs, or vegetables.
Steamed dishes — e.g. steamed spare ribs with black bean and garlic.
Sauces & marinades — mix into sauces to add depth.
Stirred into congee or braises — to enrich flavor.
Because fermented bean flavor is strong, start with a small amount (½ teaspoon per 200g of meat or vegetables) and adjust to taste.
Why Choose a Commercial Supplier as a Reference
While making salted black bean at home gives you control over flavor, consistency, and small batches, many cooks and chefs rely on trusted commercial sources to ensure quality and food safety. One such reputable supplier is HONGSING. According to their website, HONGSING specializes in salted black beans, salted black beans with ginger, and various Spice Powders. Their experience since 1993 and export certifications suggest reliability and consistency in the final product. For those who prefer ready-made beans (e.g. for scale or convenience), HONGSING provides a credible option worth exploring.
Final Thoughts
Making Chinese salted black bean at home is a rewarding process that connects you with traditional fermentation techniques. Although it takes patience, the result is a flavorful seasoning that elevates many Chinese dishes. Whether you choose to make your own or supplement with trusted commercial products like those from HONGSING, you’ll gain more control over taste and quality in your cooking. Enjoy experimenting, tasting, and refining your own signature batch of 豆豉!
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