This recipe is a flavorful riff on the classic Chinese Black Bean and Garlic Sauce, a beloved staple in Asian cuisine known for its deep umami richness and savory complexity. Using fermented black soybeans (douchi) as the star ingredient, it delivers an intense punch of flavor balanced with the natural sweetness of garlic. The bold, salty-sweet profile pairs beautifully with the crisp, clean notes of fresh fennel root and crunchy celery stalks, creating a dish that’s both satisfying and refreshing. Best of all, it comes together quickly and requires no stove—making it perfect for warm-weather meals, busy weeknights, or when you want something light yet packed with flavor. Whether served as a side dish, a topping for noodles or rice, or a zesty addition to salads, this no-cook recipe showcases the versatility of fermented black beans in modern, health-conscious cooking.
What is a fermented black bean?
Doubanjiang (Douchi) – Fermented Soybeans
Douchi (also spelled dou-chi) are Chinese fermented black soybeans, one of the oldest and most flavorful ingredients in Chinese cuisine. These little beans are preserved with salt and aged, developing a deep umami taste along with earthy, pungent, and slightly bitter notes. The fermentation process enhances their natural savory compounds, giving them a complexity similar to miso or soy sauce, but with a chunkier texture and a more intense aroma. Traditionally, douchi is made by first cooking black soybeans, inoculating them with specific molds, then salting and fermenting them for weeks or months. This time-honored method creates the characteristic flavor that forms the backbone of many iconic Chinese dishes.
How to Use Douchi in Cooking
Douchi is most often used as a seasoning rather than eaten on its own. It can be mashed or chopped and added to stir-fries, braises, or steamed dishes to infuse rich umami depth. Classic uses include pairing with garlic, ginger, and chili for sauces in dishes like steamed spare ribs, black bean chicken, or stir-fried clams. It’s also a key component in Sichuan-style mapo tofu, where it adds savory complexity that balances the heat of chili bean paste.
Douchi is very salty. It’s preserved in salt. Before using you need to soak your douchi for at least 30 minutes, then drain.
Black Garlic – Sweet, Umami-Rich Fermented Garlic
Black garlic is regular garlic that has undergone a slow, low-heat fermentation process lasting several weeks. During this time, the cloves turn a deep, glossy black and develop a soft, chewy texture. The transformation happens through the Maillard reaction, which mellows garlic’s sharpness and creates a sweet, savory, and slightly tangy flavor often compared to balsamic vinegar, tamarind, or molasses. It’s rich in antioxidants and prized not only for its unique taste but also for its health-promoting properties. Originating in East Asia, black garlic has become a sought-after ingredient in gourmet kitchens around the world.
How to Use Black Garlic in Cooking
Black garlic’s complex flavor makes it incredibly versatile in both savory and sweet dishes. You can mash the soft cloves into a paste for spreading on bread, whisk into vinaigrettes, or stir into soups and sauces for added depth. It pairs beautifully with meats like beef or lamb, enhances seafood dishes, and adds a subtle sweetness to roasted vegetables. Chefs often blend black garlic into aioli, fold it into mashed potatoes, or use it as a finishing touch on pizza or pasta. Since it’s naturally sweet and umami-packed, black garlic can even be incorporated into desserts—think dark chocolate truffles or caramel sauces with a hint of savory intrigue.
Fresh Fennel Salad w/ Fermented Bean and Garlic Vinaigrette
What you'll need
Instructions
-
Preparing the douchi
In a large cup, place douchi in coup of water. Let sit for 30 minutes. Drain
-
In a food processor at garlic, douchi, oil, and vinegar and pulse until well incorporated. If using a mortar, mash solid ingredients first then add liquid.
-
Slice fennel perpindicualr to the veins
Thinly slice fennel, a little thicker than ribbons.
-
Cut Celery stock into 3 inch matchsticks.
-
Mix
Combine all ingredients and toss. Finish off with freshly grated carrot.