BLACK BEANS, FERMENTED (B29)

Fermented Black Beans, or "Douchi" in Chinese, are not the same black beans typically found in Latin American cuisine. These are actually soybeans, packed in salt and fermented to produce a complex, savory flavor that is often used to make a black bean paste that is used as a base in several aspects of Chinese cuisine. Fermented Black Beans are believed to be among the oldest product of soybeans with historical evidence that they were made before soy sauce, soymilk, or the other popular products that come from the popular super-plant. Dating back to around 100 BCE, these protein-rich legumes contain significant amounts of amino acids, making an excellent addition to vegetarian diets or those lacking in vital nutrients.