Fermented Black Beans (Douchi)
Ingredients: Black Beans, Fermented Black Bean Koji, High Alcohol Content Liquor, Salt, Sugar · 1440 min cook time · 340kcal · ₩10,000
Ingredients
277g Black Beans, 1g Fermented Black Bean Koji, 2.5tbsp High Alcohol Content Liquor, 25g Salt, 12.5g Sugar, 1tsp Five-spice Powder, 0.5tbsp Red Chili Powder
Instructions
1. Soak the black beans overnight in clean water. (277g / 8oz)
2. Drain and rinse the rehydrated beans with running water.
3. Place a cheesecloth in the steamer and put the black beans on it. Steam for 40 minutes after the water has come to a boil.
4. Once steamed, take the black beans out and tap a few times to drain excess water. Transfer them into a tray.
5. Dehydrate the beans. If using a dehydrator, set it at 95°F for one hour. If using a ceiling fan, put the beans under the fan at high speed for 2 hours.
6. Transfer the dried beans into a big mixing bowl.
7. Add 1g (1/5 tsp) of fermented black bean koji and mix thoroughly.
8. Prepare a container for fermentation. Place a clean cheesecloth in the inner basket of the container, then put the black beans in and wrap them well. Tuck it with something heavy and cover with a lid to retain moisture, ensuring the lid is not airtight.
9. Leave the container at room temperature for 2-3 days. Check every 16-24 hours.
10. After 2 days and 10 hours (or when covered by grayish-white mycelium), take the beans out of the basket. They will be stuck together in a big chunk.
11. Crumble the beans carefully. Rub the grains gently with clean water and rinse well for a few minutes to wash off the mycelium.
12. Transfer the beans back into a tray. Dehydrate them again at low temperature for 6 hours. If using a ceiling fan, dry for 12 hours.
13. Transfer the dried beans into a mixing bowl. Add 2.5 tbsp of high alcohol content liquor (such as vodka or baijiu), 1.5 tbsp of salt, 1 tbsp of sugar, 1 tsp of five-spice powder, and optionally 0.5 tbsp of red chili powder. Mix thoroughly.
14. Put the black beans into a wide-mouth mason jar. Dig a small hole in the middle of the beans and carefully place a shot glass into it. Use chopsticks to compact the beans around the glass.
15. Cover the mason jar with a clean cheesecloth, tie it with string, and place a bowl upside down to cover the jar. Do not seal completely, as fermentation needs oxygen.
16. Leave the jar at room temperature for at least 60 days, or until all the liquor has evaporated.
17. Once done, remove the shot glass. The fermented black beans should be very dry, salty, savory, and complex.
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