Comments on: Fermented Black Beans - Douchi

By: Elaine

Elaine — Thu, 09 Mar 2023 00:11:47 +0000

In reply to Jenny. Jenny, I will see whether I can try to make some at home in this autumn. This is just not the right season. Thanks for the suggestion. I will be super willing to test it at home.

By: Jenny

Jenny — Thu, 17 Nov 2022 15:00:55 +0000

Hello,
Thanks for the amazing info! I would love to make Douchi at home. I read your other post for Doubanjiang that you said shared a similar process. I would be very grateful if you could share either a Douchi specific recipe or detailed notes on what to adjust from the Doubanjiang recipe so it can be adapted to make Douchi. Thank you for preserving these important recipes!

By: Elaine

Elaine — Sun, 20 Mar 2022 00:07:09 +0000

In reply to Jen. Jen, I am not sure which type qualifies. But why not choosing to make Black Bean Sauce with garlic, ginger and shallots only at home?

By: Jen

Jen — Thu, 10 Mar 2022 21:34:34 +0000

I recently developed an allergy to capsicum-bell peppers (all colors), chilies, and paprika. I miss eating fermented black bean dishes. Which brands are available without chili peppers or other capsicum as ingredients. Thanks!

By: Elaine

Elaine — Fri, 20 Mar 2020 00:22:58 +0000

In reply to Noah. No big differences for common fermented black beans.

By: Noah

Noah — Thu, 19 Mar 2020 05:25:29 +0000

Is there a difference between Sichuan douchi and Cantonese douchi?

By: Elaine

Elaine — Thu, 20 Jun 2019 12:55:10 +0000

In reply to Dave Kliman. Dave, I have already tried for two batches, but cannot succeed in my home in the city without the right environment. So currently, I am sorry. I cannot fulfill that job.

By: Dave Kliman

Dave Kliman — Thu, 20 Jun 2019 00:42:43 +0000

Can you post a recipe on how to make dou chi from scratch? That’s what I’ve been looking all over the Internet for!

By: teresa olofson

teresa olofson — Tue, 23 Apr 2019 13:24:51 +0000

In reply to Elaine. i want to know how to make this