Fermented Soybeans in Black Bean Sauce

Fermented Soybeans in Black Bean Sauce

　　In Dongtai, people love making their own fermented soybeans in black bean sauce, which have a unique flavor and simple preparation method. Here's how it's done:

　　　　During the soybean harvest season, buy 2,500 grams of soybeans from the market. Remove any impurities or low-quality beans, then soak the soybeans in cold water for about a day until they swell and become plump. Pour the soybeans into a pot, add water, and cook them until they are about 70% done. Then pour them into a bamboo basket to drain the water, and let them dry in a cool, ventilated place until a handful of soybeans doesn’t stick together. Place the soybeans on a bamboo tray, spread them out evenly, and cover them with a layer of cotton or dried straw. Then place the tray in a warm, shady spot for about a week until green mold (with white fuzz) appears on the soybeans. Remove any yellow-molded beans, and sun-dry them slightly (locally called “releasing the ‘birth qi’”).

　　　　Take about 5,000 grams of cool boiled water, add 500 grams of salt, cooking wine, star anise, smashed ginger, scallion bulbs, and dried red chili peppers. Pour everything into a narrow-necked, wide-mouthed jar, then add the soybeans, gently stir to mix evenly. Seal the jar opening with mud and straw, and place it in a cool place for a week. The fermented soybeans in black bean sauce are now ready.

　　　　When you open the jar, a fragrant aroma greets you. Scoop out a small portion in a bowl, and you’ll see light yellow brine highlighting the brown soybeans, with strands of red chili adding a vivid pop of color. These fermented soybeans are tender, soft, and refreshing, with a savory taste that’s slightly spicy—offering a truly unique flavor. They make a great drinking snack, a tasty side for congee, and even the broth is perfect for flavoring noodles.

　　1 In Dongtai, people love making their own fermented soybeans in black bean sauce, which have a unique flavor and simple preparation method. Here's how it's done:

　　2 During the soybean harvest season, buy 2,500 grams of soybeans from the market. Remove any impurities or low-quality beans, then soak the soybeans in cold water for about a day until they swell and become plump. Pour the soybeans into a pot, add water, and cook them until they are about 70% done. Then pour them into a bamboo basket to drain the water, and let them dry in a cool, ventilated place until a handful of soybeans doesn’t stick together. Place the soybeans on a bamboo tray, spread them out evenly, and cover them with a layer of cotton or dried straw. Then place the tray in a warm, shady spot for about a week until green mold (with white fuzz) appears on the soybeans. Remove any yellow-molded beans, and sun-dry them slightly (locally called “releasing the ‘birth qi’”).

　　3 Take about 5,000 grams of cool boiled water, add 500 grams of salt, cooking wine, star anise, smashed ginger, scallion bulbs, and dried red chili peppers. Pour everything into a narrow-necked, wide-mouthed jar, then add the soybeans, gently stir to mix evenly. Seal the jar opening with mud and straw, and place it in a cool place for a week. The fermented soybeans in black bean sauce are now ready.

　　4 When you open the jar, a fragrant aroma greets you. Scoop out a small portion in a bowl, and you’ll see light yellow brine highlighting the brown soybeans, with strands of red chili adding a vivid pop of color. These fermented soybeans are tender, soft, and refreshing, with a savory taste that’s slightly spicy—offering a truly unique flavor. They make a great drinking snack, a tasty side for congee, and even the broth is perfect for flavoring noodles.