For anyone somewhat confused about the beans, I believe the black beans used in this recipe are actually black soybeans, and are just labeled “black beans” in Asian supermarkets. I think some of the confusion might stem from the fact that one of the Chinese words for soybean literally translates to “yellow bean.”
I was confused for a bit too - the characters on the bag literally translate to "organic black bean," but I also know those last two characters to refer to black soybeans. As someone with a soy allergy, I was bummed.
I like the idea of using the shot glass on top to prevent contamination of the fermenting product, I may try this when making sauerkraut or fermented daikon radishes.
This right here is the main reason I'm subscribed to your channel (aside from your great personality of course)! I love that u show us how to make different chinese ingredients at home! Especially fermented stuff like beans, tofu, etc. Thank you so much! You don't know how much this means to me. ❤
I’m excited to make these. Mandy never disappoints. I have made many MANY of her recipes. Never had one not turn out delicious, including ribs with black bean sauce and stir fry beef with black beans. ❤
Wow Mandy, this is the first video of yours I've seen. I like your presentation. You are thorough and informative. I'm in the process of moving right now, but I'll be making these soon this winter. Thank you. I am getting into expanding my diet to include fermented foods, thanks again
You are a life saver. Once again. Quite a few recipes call for fermented soy beans. Like some easy noodle recipes that I could never recreate because it's always saying "you need to add the fermented beans because they add the special taste". In Germany it's hard to get many ingredients though. The only fermented beans I ever found here were in Laoganma 😂. But there is plenty of natural black beans to buy so that's what I will do. I can upgrade my cooking and make my Chinese man even happier. 😊 Thank you so much!!!!
i love chinese food especially stir fried ones. thank you mandy for these informative videos. you are so knowledgeable about a lot of things. keep up the good work! ❤
Black bean garlic sauce quickly became a family favorite here too. We started buying the fermented beans by the pound and just making big batches in the fridge.
Hi Mandy. I love so much watching ur videos. U r very detailed with the steps and with explanations. U also suggest replacements, where to buy etc etc. U r a great, humbled person. With this, I wish u happy holidays. Looking forward for more videos from u. How abt making a cookbook? Also how about a video all the things u used for cooking?
I used your link and found your store online. I am treating myself to a set of the dragon chopsticks and the 9pc chopsticks holder set and the grater tool for potatoes and jelly etc. I'm so excited you are my favorite channel in youtube. Ps I made mungbean mooncakes via your recipe they came out perfectly. Thank you for everything ❤️
Hi!!! This was very interesting. There's alot of steps to this recipe but it's worth it. I'm a fan of Black Bean sauce. I like the 2 bowls you used at the beginning...Great Video!!!...🦋
During lock down oyr favorite restaurants either were too far for take out or closed so i started watching and researching some of our favorite recipes. One of the first recipes i tried had black beans in it i bought a bag as they are very inexpensive and fell in love with the flavor. Now i want to try and make my own. 😅 I have regular soybeans and can easily find black soybeans at the market. It was black bean garlic sauce. I put it over pork/eggplant and carrots. We often use it just over carrots as a side dish. Sometimes about the rich earthy black bean sauce and swert cooked carrots. Its a good combo
So.I boiles the beans wiyh salt and have let the beans fermwnt for 2weeks now (I saw the video for this recipe on YT but can't find the video now) today is the day I'll be frying and adding spice mizes...just wanna confirm that is it safe to eat those 2 weeks fermented beans?
Wow, amazing process. Hi Mandy, may I suggest to use alcohol instead of water for washing the beans? I think alcohol is bettet because it helps the beans to dry out faster during dehydration afterwards. After drying, the beans will be mixed with alcohol anyway, so I think it is ok to wash the beans using alcohol in the previous step.
Thank you so much from Sweden ❤ I cannot find black soybeans in ny country. I have no idea why. Byt now I will try making it with yellow soy beans butik I find black ones. A great project for winter. 👍
I love when you read my mind Mandy! 😁 I just pulled my bag of black soybeans out of the cupboard with the plan to figure out how to do this very thing with them. I do have one question. I have Koji but is it the right kind. Aspergillus oryzae is the one I have. Should it be a different strain?
Awesome. Thank you so much. I will at some point try to find the mucor. It would be really interesting to compare the two final products. @@SoupedUpRecipes
I'm curious about the mapo tofu recipe with Douchi. I'm used to seeing mapo tofu recipes with pixian doubanjiang (郫縣豆瓣醬), the sichuan broad-bean based ferment. While I like doubanjiang, it's also SO salty and it would be fun to make mapo tofu with my own ferment.
I love learning about how different ingredients are fermented, so this was very interesting to me. I was really fascinated by the gadgets/tools you showed on this video like the container you used to allow the koji to grow and the glass weight used to weigh it down as well as your strainer...any links to these items?
LOL! The container is not special at all but something like this work the same - amzn.to/47PBGYm Or you can search "Fridge Storage Containers with drainage" and see what you can find =) As for the glass weight, it is a mason jar weight. Here is the link - amzn.to/3tf3039 However, you don't really need to buy anything special, just use a small plate and it will do the job.
@@SoupedUpRecipes I love kitchen gadgets/tools, though. :) I already have the glass weights, but they are super small compared to the one you used in the video. The one you used looked bigger than the typical size made for mason jars found on Amazon (I have those sizes already).
The beans were malted, cultured and in a way double fermented. For something that would have preserved perfectly fine on its own this was indeed a labour of flavour
I want you to know this video has inspired me to try and find an heirloom black bean native to the Americas that can hold its structure under the conditions of this fermentation process. I'll let you know what I find. The plants are young, but growing fast.
I wanted to learn how to make Guilin sauce and I found a recipe that says to use fermented black beans. Would you know if douchi is the type to use to make Guilin sauce?
Mandy, I'm at the second dehydration step, and I don't have a food dryer or ceiling fan, so set up a portable fan to blow air lightly over the beans in our dehumidified basement. It's working well, but I'm not sure how dry they should be. Perhaps a good way to quantify the dryness would be the weight/volume, since the same volume of beans, dryer beans will be lighter. Right now I have 500ml of beans weighing 280g. Is that about right?
I didn't weigh the beans so I don't know (I should have). However, the way how I check if it is dry properly is to grab a hanful of beans and hold firmly then release your hand. If the beans don't stick to your hand, they are good to go.
What a fascinating video, thank you! I went to your website for the mucor powder but you don't ship to my country yet. I'm sure it's more difficult but I've read of people using miso or tempeh for the inoculation, is that really possible? Thanks!
Ahh, you are so awesome! Love your videos and i am using some kitchenware too. Would you give a ling to your fermentation box too, please! Thank you so much!
Hi, I don't have a link for the fermentation box that I use but something like this works the same - amzn.to/47PBGYm Or you can search "Fridge Storage Containers with drainage" and see what you can find =)
How warm is room temperature for the 2 - 3 day koji ferment? First attempt. My soybeans were rather dry so I mixed a couple drops of water in so the beans were more tacky. How soft should the beans be after steaming too? I'm at higher altitude so I may have to adjust cooking time if the beans fail due to not being soft eunough?
around 75F. You may want to ferment for longer if at high altitude or until you see that the beans are cover by grayish-white mycelium. How soft should the beans be after steaming too - you should be able to crush the beans with your fingers easily.
Oh cool! I just got a bunch of free cans of black turtle beans and found another way to use them. Should I rinse them and put them in a dehydrator then follow the rest of the instructions to ferment them?
Thank you for the recipe! I love black beans in my chili crisp, but sourcing them from Taobao to my country is kind of inconvenient (2x400g pack of typical yellow boxes will cost ~15$ to ship and will take 40 days via sea) so it's good to have alternative option.
I am from India, I can only find the bead like black bean which is black soyabean and I have bought them. In video you state black bean and soyabean separately (start of the video between 1:50 - 1:55). So are they different - black bean and black soyabean?
Thank you for sharing the fermented black beans from scratch video. Your video is easy to follow and I love how you gave important tips on what to look for when fermenting black beans and the secret spice mixture used on this. Yes, I am definitely going to use this on a lot of other applications especially making my own Lao Ma Gai or the famous brand Garlic crisp chili oil. I don't have to buy it anymore. I love making key ingredients from scratch, and it will tastes even better according to what I like. Thank you so much!
Does Chinese cuisine also have fermented bean pastes? I've been thinking about doing a soy free fermented bean paste at home, but I'm not sure if bean pastes are lacto-fermented the same way as Korean Kimchi or German Sauerkraut.
I'm very interested in your thoughts on the Fermented Black Beans with the Liquid and more plump (Taiwan Style). I've been able to get those at several locations but like olives they are so good I must know how to make it (Brand I Use is Fu Chi)
I know I use all three of these products and black beans taste richer to me than the miso or the deonjang (korean fermented bean paste) it's darker for sure. Its like you took soybeans and soaked in the saltiness strongest soy sauce you have. But its also a tad more earthy compared to the lighter miso I use. It holds up to strong flavors. My favorite dish I make is pork/eggplant/carrots/onion in black bean garlic sauce. My grandson loves black bean garlic sauce on cooked carrots too.
Usually when it is made at home you make a large amount and store them dry with salt. They last a long time so you really only need to make them once a year.
So, if you can find the ‘correct’ black beans at your store, odds are they will have the already fermented version as well……. In fact, I’d be surprised if the fermented version isn’t actually easier to find. Also, the Amazon link in the description is for regular (although very overpriced) black beans, not black soybeans. Still, a very cool video-thank you for sharing the method!
Just to be clear, both black soybean and regular black beans will work out with a similar taste. However, the black soybeans tend to stay in complete shape, and the regular black beans will likely split open. With that bean said, yes, you can use regular black beans if you don't have access to black soybeans.
@freemanmt Yes. (You can ferment almost anything and almost everything has been fermented.) Your question is easy to look up the answer to and it is the foundation of Doubanjiang.
When I try to print the recipe the link gets stuck on "preparing pdf" and never prints anything. And, when I click on the other link in the description to try to see if I can buy black bean koji, the link takes me to a cookware webpage that doesn't even list black bean koji for sale. This is frustrating. The web links are broken. Is anyone else experiencing these same problems?
I just check the links and my website and didn't find any issues. Could you try turning off your ad blocker is you are using it? Or open an incognito tab and try again.
Towards the beginning of the video, you mention two types of beans. However, it seems that one of them is regular black beans, and the other is actually black soybeans (which is what you used in the video). If it's not black soybeans, would you happen to know the scientific name or variety of the beans you used?
I think it is black soybeans. However, both will work out with a similar taste. But the black soybeans tend to stay in complete shape, and the regular black beans will likely split open.
(Glycine max (L.) Merr.) black soybean is the Latin name but if you look it up it may just show you a generic soybean info site. I found some at a bulk food shop. They are not back turtle beans though. They have to say soybean. @@SoupedUpRecipes
I suppose that it says something negative about me, but as much as I love Mindy’s videos, when I see something that takes this much time/effort, I say screw it, and order delivery from McDonalds.
Hello, UA-cam Souped Up Recipes This is the production team of the Korean TV program Heo Young-man's Baekban Travel. I wrote a comment because I wanted to use Souped Up Recipes video as a source screen to explain the black bean sauce used in Chinese cuisine If it can be used, can I mark the source and use it? We ask for your positive review. Thank you!
For anyone somewhat confused about the beans, I believe the black beans used in this recipe are actually black soybeans, and are just labeled “black beans” in Asian supermarkets. I think some of the confusion might stem from the fact that one of the Chinese words for soybean literally translates to “yellow bean.”
I think you’re right. A friend uses black soybeans to make tempeh and they hold their shape very well when cooked.
There is also a kind of lentils that are black like this but they are not round like the beans shown in the video.
you are 100% correct, I was just going to post this very important info.
Not convinced as she says her technique ALSO WORKS WITH soybeans....
I was confused for a bit too - the characters on the bag literally translate to "organic black bean," but I also know those last two characters to refer to black soybeans. As someone with a soy allergy, I was bummed.
When you hear the fermentation process takes 60 days and start to wonder how many videos Mandy has planned in advance
I feel like she had made this and thought she should show us after
I like the idea of using the shot glass on top to prevent contamination of the fermenting product, I may try this when making sauerkraut or fermented daikon radishes.
This right here is the main reason I'm subscribed to your channel (aside from your great personality of course)!
I love that u show us how to make different chinese ingredients at home! Especially fermented stuff like beans, tofu, etc.
Thank you so much! You don't know how much this means to me. ❤
I’m excited to make these. Mandy never disappoints. I have made many MANY of her recipes. Never had one not turn out delicious, including ribs with black bean sauce and stir fry beef with black beans. ❤
Wow Mandy, this is the first video of yours I've seen. I like your presentation. You are thorough and informative. I'm in the process of moving right now, but I'll be making these soon this winter. Thank you. I am getting into expanding my diet to include fermented foods, thanks again
I am so glad you made this video! I love douchi and I generally purchase them online. But its very interesting to learn how to make them from scratch!
I skipped the washing the mycelium off the beans part and it still works.
How does it look? Is it grayish? I wouldn’t mind if it’s still good.
You are a life saver. Once again. Quite a few recipes call for fermented soy beans. Like some easy noodle recipes that I could never recreate because it's always saying "you need to add the fermented beans because they add the special taste". In Germany it's hard to get many ingredients though. The only fermented beans I ever found here were in Laoganma 😂. But there is plenty of natural black beans to buy so that's what I will do. I can upgrade my cooking and make my Chinese man even happier. 😊 Thank you so much!!!!
I am glad the video is helpful. Thank you for watching.
Do these with black soy beans.
This was very informative. I just watched this channel because I like Chinese food but sometimes I learn something like this. Very cool!
I am glad the video is helpful. Thank you so much for watching =)
@@SoupedUpRecipes you are awesome Mandy!
i love chinese food especially stir fried ones. thank you mandy for these informative videos. you are so knowledgeable about a lot of things. keep up the good work! ❤
I am now very glad I can easily get douchi in a store here. :D Awesome video
I always purchase mine but these look so easy to make! I’m on it. Thank you so much for the thorough explanation. Bravo.
I love this recipe! Cooking is my main hobby, so I will give this a shot in a couple of weeks.
Wow! I never thought I would ever know how to make real black beans for black bean sauce. Thank you. This is one of my favorite sauces.
Black bean garlic sauce quickly became a family favorite here too.
We started buying the fermented beans by the pound and just making big batches in the fridge.
Hi Mandy. I love so much watching ur videos. U r very detailed with the steps and with explanations. U also suggest replacements, where to buy etc etc. U r a great, humbled person. With this, I wish u happy holidays. Looking forward for more videos from u. How abt making a cookbook? Also how about a video all the things u used for cooking?
thank you mandy! I've always wanted to try this :)
Same!! Thanks again to our lovely 🌹 Host for improving our Chinese Cuisine!!😊
Wow! I can do that too! Thanks so very much. I love your tutorials🤩
wow you are absolutely amazing. Incredible skill and dedication in chinese cooking
I just got into fermenting and I love these in Lao Gan Ma spicy chili crisp. I'm excited to try making these. Thank you for the video.
I used your link and found your store online. I am treating myself to a set of the dragon chopsticks and the 9pc chopsticks holder set and the grater tool for potatoes and jelly etc. I'm so excited you are my favorite channel in youtube. Ps I made mungbean mooncakes via your recipe they came out perfectly. Thank you for everything ❤️
@soupedupkitchen it's for my birthday 🎂 🥳 I'll be 43
❤ wonderful explanation
This is very interesting. I would never have thought this could be made at home. I always buy it from the asian market.
OH so awesome and you are a perfect teacher, I love it! Thank you very much.
Hi!!! This was very interesting. There's alot of steps to this recipe but it's worth it. I'm a fan of Black Bean sauce. I like the 2 bowls you used at the beginning...Great Video!!!...🦋
I will try it, thank you 😊
This video is amazing! Thank you!
Amazing! Thank you.
Yay! A new video recipe!
i always love beef and chicken with chicken fried rice and beef fried rice.
thank you🥰♥️
Thank you for the video
During lock down oyr favorite restaurants either were too far for take out or closed so i started watching and researching some of our favorite recipes.
One of the first recipes i tried had black beans in it i bought a bag as they are very inexpensive and fell in love with the flavor.
Now i want to try and make my own. 😅
I have regular soybeans and can easily find black soybeans at the market.
It was black bean garlic sauce. I put it over pork/eggplant and carrots.
We often use it just over carrots as a side dish. Sometimes about the rich earthy black bean sauce and swert cooked carrots. Its a good combo
Very good job Mandy😁✌️👍👍♥️
Good to know!
Thank you so much for sharing!🎉
I love beans, all kinds of beans! 😊
Thank you so much! Where I live in Brazil there is no Asian supermarket even if there were the price would be through the roof as it's imported!!!!
Those are soy black beans and this method definitely needs a dehydrator. This sounds very professional and well explained.
So.I boiles the beans wiyh salt and have let the beans fermwnt for 2weeks now (I saw the video for this recipe on YT but can't find the video now) today is the day I'll be frying and adding spice mizes...just wanna confirm that is it safe to eat those 2 weeks fermented beans?
Wow, amazing process. Hi Mandy, may I suggest to use alcohol instead of water for washing the beans? I think alcohol is bettet because it helps the beans to dry out faster during dehydration afterwards. After drying, the beans will be mixed with alcohol anyway, so I think it is ok to wash the beans using alcohol in the previous step.
LOL! You can, but alcohol is more expensive than water. Some may think it is a waste
Thank you so much from Sweden ❤ I cannot find black soybeans in ny country. I have no idea why. Byt now I will try making it with yellow soy beans butik I find black ones. A great project for winter. 👍
I love when you read my mind Mandy! 😁 I just pulled my bag of black soybeans out of the cupboard with the plan to figure out how to do this very thing with them. I do have one question. I have Koji but is it the right kind. Aspergillus oryzae is the one I have. Should it be a different strain?
What I was using is mucor. Aspergillus oryzae is a different strain but it should work too.
Awesome. Thank you so much. I will at some point try to find the mucor. It would be really interesting to compare the two final products. @@SoupedUpRecipes
I'm curious about the mapo tofu recipe with Douchi. I'm used to seeing mapo tofu recipes with pixian doubanjiang (郫縣豆瓣醬), the sichuan broad-bean based ferment. While I like doubanjiang, it's also SO salty and it would be fun to make mapo tofu with my own ferment.
Mandy, also I used table salt, not kosher salt. I hope I didn't ruin it by making it too salty. I guess I'll find out in 2 months!?
I loved your video but I want jjajamyeon next week so I'll get the fermented beans on the internet and make my own black bean paste.😁
I love learning about how different ingredients are fermented, so this was very interesting to me. I was really fascinated by the gadgets/tools you showed on this video like the container you used to allow the koji to grow and the glass weight used to weigh it down as well as your strainer...any links to these items?
LOL! The container is not special at all but something like this work the same - amzn.to/47PBGYm
Or you can search "Fridge Storage Containers with drainage" and see what you can find =)
As for the glass weight, it is a mason jar weight. Here is the link - amzn.to/3tf3039
However, you don't really need to buy anything special, just use a small plate and it will do the job.
@@SoupedUpRecipes I love kitchen gadgets/tools, though. :) I already have the glass weights, but they are super small compared to the one you used in the video. The one you used looked bigger than the typical size made for mason jars found on Amazon (I have those sizes already).
The beans were malted, cultured and in a way double fermented. For something that would have preserved perfectly fine on its own this was indeed a labour of flavour
I want you to know this video has inspired me to try and find an heirloom black bean native to the Americas that can hold its structure under the conditions of this fermentation process. I'll let you know what I find. The plants are young, but growing fast.
Hey there 👋 Do you know if I can use rice koji instead of black bean koji? Thank you 🙏
I wanted to learn how to make Guilin sauce and I found a recipe that says to use fermented black beans. Would you know if douchi is the type to use to make Guilin sauce?
How many grams of beans did you start wtih ? ... Loved the video
Mandy, I'm at the second dehydration step, and I don't have a food dryer or ceiling fan, so set up a portable fan to blow air lightly over the beans in our dehumidified basement. It's working well, but I'm not sure how dry they should be. Perhaps a good way to quantify the dryness would be the weight/volume, since the same volume of beans, dryer beans will be lighter. Right now I have 500ml of beans weighing 280g. Is that about right?
I didn't weigh the beans so I don't know (I should have). However, the way how I check if it is dry properly is to grab a hanful of beans and hold firmly then release your hand. If the beans don't stick to your hand, they are good to go.
@@SoupedUpRecipes okay, awesome. They definitely didn't stick, so I guess I'm good!
Even it's so complicated but interesting.
Can you please make a video creating black bean sauce using these fermented beans! 😊
What a fascinating video, thank you! I went to your website for the mucor powder but you don't ship to my country yet. I'm sure it's more difficult but I've read of people using miso or tempeh for the inoculation, is that really possible? Thanks!
Many air fryers have dehydration settings.
Where can I get a Kitchen Strainer Container with Lid like you use to ferment with koji?
Ahh, you are so awesome! Love your videos and i am using some kitchenware too.
Would you give a ling to your fermentation box too, please!
Thank you so much!
Hi, I don't have a link for the fermentation box that I use but something like this works the same - amzn.to/47PBGYm
Or you can search "Fridge Storage Containers with drainage" and see what you can find =)
@@SoupedUpRecipes ahh.. Thank you so much! You are so wonderful! I am in germany so things may be different to find. 🙏❤️🤗
Can i substitute the alcohol with vinegar?
Is this how you make doubanjiang also? I love that chili paste so much
Doubanjiang is different and way more difficult. I will try to cover it in the future. LOL!
@@SoupedUpRecipes That would be so exciting
@@SoupedUpRecipes Would love to tackle doubanjiang so I hope you do make a video on it.
How warm is room temperature for the 2 - 3 day koji ferment? First attempt. My soybeans were rather dry so I mixed a couple drops of water in so the beans were more tacky. How soft should the beans be after steaming too? I'm at higher altitude so I may have to adjust cooking time if the beans fail due to not being soft eunough?
around 75F. You may want to ferment for longer if at high altitude or until you see that the beans are cover by grayish-white mycelium.
How soft should the beans be after steaming too - you should be able to crush the beans with your fingers easily.
What are these bead (ball) shaped beans called? What type of black beans are they?
Alright, I figured that out after long searches: (Jotama) Hakodate black beans.
Where can I buy the steamer and the plastic container, please?
Oh cool! I just got a bunch of free cans of black turtle beans and found another way to use them. Should I rinse them and put them in a dehydrator then follow the rest of the instructions to ferment them?
Thank you for the recipe! I love black beans in my chili crisp, but sourcing them from Taobao to my country is kind of inconvenient (2x400g pack of typical yellow boxes will cost ~15$ to ship and will take 40 days via sea) so it's good to have alternative option.
I am from India, I can only find the bead like black bean which is black soyabean and I have bought them. In video you state black bean and soyabean separately (start of the video between 1:50 - 1:55). So are they different - black bean and black soyabean?
美女, 哇！ 太感谢了！ 你是一个宝藏！
（另外，我喜欢新的你的样子）
Can I use white koji?
Now I'm curious if you could make this also with mung beans....
Thank you for sharing the fermented black beans from scratch video. Your video is easy to follow and I love how you gave important tips on what to look for when fermenting black beans and the secret spice mixture used on this. Yes, I am definitely going to use this on a lot of other applications especially making my own Lao Ma Gai or the famous brand Garlic crisp chili oil. I don't have to buy it anymore. I love making key ingredients from scratch, and it will tastes even better according to what I like. Thank you so much!
60days, better buy online hahahaa, but this is better douchi i havent seen for quite long time.
Is it better than the store-bought douchi?
Would you make video how to make black bean paste, pleas.
60 days at what temperature?
Does Chinese cuisine also have fermented bean pastes? I've been thinking about doing a soy free fermented bean paste at home, but I'm not sure if bean pastes are
lacto-fermented the same way as Korean Kimchi or German Sauerkraut.
It was a good idea to show what a bad batch looks like.
I'm very interested in your thoughts on the Fermented Black Beans with the Liquid and more plump (Taiwan Style). I've been able to get those at several locations but like olives they are so good I must know how to make it (Brand I Use is Fu Chi)
Can you make dou ban jiang
謝謝分享！👍
6:04 What temp is "low temp"? Koji may be killed off if temp is too high.
Below 90F is fine.
How does the taste compare with Doenjang or Miso ?
I know I use all three of these products and black beans taste richer to me than the miso or the deonjang (korean fermented bean paste) it's darker for sure. Its like you took soybeans and soaked in the saltiness strongest soy sauce you have. But its also a tad more earthy compared to the lighter miso I use.
It holds up to strong flavors.
My favorite dish I make is pork/eggplant/carrots/onion in black bean garlic sauce.
My grandson loves black bean garlic sauce on cooked carrots too.
You finally calmed down on the makeup. It looks much better
i like fermented black beans! But the amount of work to make this lol omg, I think I'll stick with store bought ones, nice video though
Usually when it is made at home you make a large amount and store them dry with salt. They last a long time so you really only need to make them once a year.
Is all that salt really necessary?
Like your new hairstyle. Look so different.
Any idea where else to get Mucor Powder. The web site is sold out.
here - curatedkitchenware.com/products/mucor-koji-powder
@@SoupedUpRecipes Thank you. Purchased some. Thank you again.
So, if you can find the ‘correct’ black beans at your store, odds are they will have the already fermented version as well……. In fact, I’d be surprised if the fermented version isn’t actually easier to find. Also, the Amazon link in the description is for regular (although very overpriced) black beans, not black soybeans. Still, a very cool video-thank you for sharing the method!
Just to be clear, both black soybean and regular black beans will work out with a similar taste. However, the black soybeans tend to stay in complete shape, and the regular black beans will likely split open. With that bean said, yes, you can use regular black beans if you don't have access to black soybeans.
Are there fermented Fava beans?
@freemanmt Yes. (You can ferment almost anything and almost everything has been fermented.) Your question is easy to look up the answer to and it is the foundation of Doubanjiang.
New hair🤩👍
What would happen if you go from 5.25 skip washing and start again at 7.15
When I try to print the recipe the link gets stuck on "preparing pdf" and never prints anything. And, when I click on the other link in the description to try to see if I can buy black bean koji, the link takes me to a cookware webpage that doesn't even list black bean koji for sale. This is frustrating. The web links are broken. Is anyone else experiencing these same problems?
I just check the links and my website and didn't find any issues.
Could you try turning off your ad blocker is you are using it? Or open an incognito tab and try again.
Towards the beginning of the video, you mention two types of beans.
However, it seems that one of them is regular black beans, and the other is actually black soybeans (which is what you used in the video).
If it's not black soybeans, would you happen to know the scientific name or variety of the beans you used?
I think it is black soybeans. However, both will work out with a similar taste. But the black soybeans tend to stay in complete shape, and the regular black beans will likely split open.
@@SoupedUpRecipes Thank you so much!
(Glycine max (L.) Merr.) black soybean is the Latin name but if you look it up it may just show you a generic soybean info site. I found some at a bulk food shop. They are not back turtle beans though. They have to say soybean. @@SoupedUpRecipes
Am I correct in saying the first beans from Walmart were blackbeans and the second were black soybeans?
yes
@@SoupedUpRecipes Thanks! Good to know!
I suppose that it says something negative about me, but as much as I love Mindy’s videos, when I see something that takes this much time/effort, I say screw it, and order delivery from McDonalds.
Hello, UA-cam Souped Up Recipes
This is the production team of the Korean TV program Heo Young-man's Baekban Travel.
I wrote a comment because I wanted to use Souped Up Recipes video as a source screen to explain the black bean sauce used in Chinese cuisine
If it can be used, can I mark the source and use it?
We ask for your positive review.
Thank you!
Oh snap she got a haircut 🎉
I wander if the bacteria is nato
I thought Douchi was fermented say beans that turned black as a result of the microbial.and enzymatic activity.
both will work and both are called douchi in Chinese. However, soybean douchi will take at least 6 months of fermentation to change color.
You cut your hair! A lot!!! Looks good!