This recipe involves fermenting broad beans with koji spores to create a flavorful base, which is then combined with peppers and spices to make a traditional Chinese condiment, Doubanjiang.
1. Soak broad beans overnight, then steam 20–25 minutes until al dente.
2. Cool to below 35°C, sprinkle koji spores, and mix evenly.
3. Ferment covered at 30°C/70% RH for 24 hours until white fuzz appears.
4. Break into rows for airflow, ferment another 24 hours until light green fuzz forms.
5. Weigh out the beans and combine with an equal weight of water. Calculate 5% of the total mass of beans + water and add that amount of salt. Ferment 48 hours at 28°C, stirring daily.
6. Wash, dry, deseed peppers if less spice is desired. Chop finely.
7. Rehydrate dried chilies in warm water.
8. Salt both fresh and dried peppers (5% by weight), drain for 1 hour.
9. Pulse in a food processor to a coarse paste.
10. Toast spices and grind to powder.
11. Mix minced peppers, fermented broad beans, and spices in a fermenting vessel.
12. Sprinkle a thin salt layer on top to prevent unwanted mold.
13. Cover with neutral oil (3–4 cm above surface).
14. Ferment at 30°C for at least 3 months, stirring daily for 2 weeks, then weekly.
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