Fermented black bean

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About Fermented black bean
Also called Chinese black beans and salty black beans, this Chinese specialty consists of small black soybeans that have been preserved in salt before being packed into cans or plastic bags. They have an extremely pungent, salty flavor and must be soaked in warm water for about 30 minutes before using. Fermented black beans are usually finely chopped before being added to fish or meat dishes as a flavoring. They can be stored, tightly covered, in the refrigerator for up to a year. If the beans begin to dry out, a few drops of peanut oil will refresh them.

Fermented black beans are small, black soybeans that have been preserved in salt. Also known as Chinese black beans or salty or salted black beans, they have a very strong, salty flavor and are generally soaked for a half hour or so in fresh water before being added to a dish.

Fermented black beans are not the same thing as black bean sauce, although you can substitute the sauce for the beans in a pinch. The sauce is much more widely available in supermarkets, but you should look in the ethnic foods aisle anyway, and any Asian market will carry them.

Finally, fermented black beans are not to be confused with plain ol' black beans, which are different beans, processed a different way.