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Fermented black beans, or douchi, are black soybeans that have been salted and fermented until soft, dark and deeply savoury. They are the original ingredient behind black bean sauce, with a salty, slightly bitter, rich flavour that a little goes a long way with.
Where to buy fermented black beans in the UK
Fermented black beans are a Chinese grocer staple, and some larger supermarkets carry them in the world food aisle.
Which aisle are fermented black beans in?
Where stocked, fermented black beans sit in the world food aisle near jarred black bean sauce and oyster sauce.
Asian supermarkets
A Chinese grocer is the most reliable source, usually with the Pearl River Bridge or Yang Jiang brands.
Buying it online
Online is a good option, and a pack lasts a long time since you use a spoonful at a time.
What are fermented black beans?
How to use them
- Rinse briefly, then mash lightly with garlic and ginger to make a quick sauce base.
- Steamed with pork ribs for the dim sum classic, see our steamed ribs recipe.
- Stir-fried with beef and peppers, as in beef in black bean sauce.
Rinse before use
A quick rinse under water removes excess surface salt before cooking, then lightly mashing the beans with the back of a knife or spoon helps release their flavour into a dish more evenly than adding them whole.
Beyond black bean sauce
Fermented black beans are used well beyond the familiar black bean sauce, steamed with fish or ribs, stir-fried with green beans, or mixed into a marinade wherever a deep, salty, fermented flavour is wanted.
Pack size
Since only a spoonful is used per dish and they keep for months, a larger bag is sensible if you cook Cantonese food regularly rather than repeatedly buying small packs.
The best fermented black beans to buy in the UK
Pearl River Bridge or Yang Jiang fermented black beans are the packs most often found in UK Chinese grocers and online. Fermented black beans, or douchi, are soybeans salted and fermented until soft, dark and intensely savoury, the backbone of Cantonese black bean dishes.
What to check on the label
- Whether the beans are plain or flavoured with ginger or five spice.
- Salt level, since some brands are much saltier and need a rinse before use.
- Packaging, a resealable bag or tub keeps them from drying out once opened.
Fermented black beans vs jarred black bean sauce
| Type | Control | Best for |
|---|---|---|
| Fermented black beans | Adjust salt and garlic yourself | Steamed dishes, homemade sauces |
| Jarred black bean sauce | Ready-made, consistent | Quick weeknight stir-fries |
Plain vs flavoured fermented black beans
Some brands sell fermented black beans with ginger or five spice already blended in, giving a head start on flavour but less control over the final seasoning of a dish. Plain fermented black beans, the more common option, let you build the flavour yourself with fresh garlic and ginger.
Packaging and freshness
Look for a resealable bag or tub rather than a simple paper packet, since fermented black beans can dry out once opened if not stored in an airtight container.
How to store fermented black beans
Keep fermented black beans in a sealed container in the fridge once opened, where they last for many months thanks to their high salt content, a small amount goes a long way.
Frequently asked questions
Are fermented black beans the same as black turtle beans?
No. Black turtle beans are an unfermented pulse used in Latin American cooking, while douchi are fermented soybeans.
How much should I use?
Around a tablespoon flavours a dish for two, since they are very salty.
Do I need to rinse fermented black beans?
A quick rinse removes excess salt, then lightly mash them to release their flavour.
How long do fermented black beans keep?
Many months in a sealed container in a cool cupboard or the fridge, since they are heavily salted.
Can I use black bean sauce instead?
Yes, use about twice as much jarred sauce and reduce other salty seasonings.
Shop this
- Fermented black beans. The savoury base for homemade black bean sauce.
