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Chenjiao douchi ba (cellar-aged douchi cakes, Guizhou)陈窖豆豉粑
Chenjiao douchi ba are fermented soybean cakes from Qianxi and Dafang in Guizhou, made by traditional methods and ripened for a long time in a cellar. Qianxi cakes are fermented by Bacillus, Dafang cakes by Mucor moulds and bacteria together. They are eaten as an appetizer.
A short entry: the sources we found record only what is said here about Chenjiao douchi ba itself. Its own sources do not record how it is made, so the steps and scenes below are those of Shuidouchi (water douchi; natto-like Chinese douchi), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Chenjiao douchi ba.
Short entrySoy and legumes
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
soybeans
shaped into cakes
Starter
spontaneous
Total time across the steps of Shuidouchi (water douchi; natto-like Chinese douchi): 9.5 days – 18 days
Start
Drag the bar or press Play
What changes:Yellow soybeans soak overnight and swell
Step 1 of 4 · steps of Shuidouchi (water douchi; natto-like Chinese douchi)
Wash and soak the soybeans
Time
12 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Bacillus
Output: soaked beans.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Chenjiao douchi ba are fermented soybean cakes from Qianxi and Dafang in Guizhou, made by traditional methods and ripened for a long time in a cellar. Qianxi cakes are fermented by Bacillus, Dafang cakes by Mucor moulds and bacteria together. They are eaten as an appetizer. Qianxi: Bacillus pantothenticus, B. alvei and B. firmus and Dafang: Mucor javanicus, M. rouxianus and M. racemosus with B. firmus and Gram-positive non-sporing rods do most of the fermenting.
Unlike loose douchi, the beans are made into cakes and ripened in a cellar, and the two counties use different fermenters, Bacillus in Qianxi and Mucor with Bacillus in Dafang.