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Soy and legumes from China
Shuidouchi is a wet, Bacillus-fermented douchi made from yellow soybeans. Boiled beans are kept warm, wrapped in corn husks under quilts and left for two to three days until they turn brown and stringy like natto. In the second type, the beans are then mixed with their cooking water, salt and spices and ripened a while longer.
| Yellow soybeans | Washed, soaked overnight and boiled[chen2022] |
| Corn husks (bracts) | Line the basket and wrap the warm beans[chen2022] |
| Bean cooking water10 % of the soybean weight | Added back to the fermented beans in a lab version[chen2019] |
| Salt, chilli or pepper powder, Sichuan pepper (Chinese prickly ash) and vegetable oil | For the ripened type; no amounts given[chen2019] |
| Starter | spontaneous |
Total time across the recorded steps: 9.5 days – 18 days
What changes: Yellow soybeans soak overnight and swell
Output: soaked beans.
Microbes at work in this step
Not documented for this step.
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
Shuidouchi is a wet, Bacillus-fermented douchi made from yellow soybeans. Boiled beans are kept warm, wrapped in corn husks under quilts and left for two to three days until they turn brown and stringy like natto. In the second type, the beans are then mixed with their cooking water, salt and spices and ripened a while longer. Made in 4 steps over 9.5 days – 18 days. The longest step, season and ripen a little longer (second type), takes 7–14 days (Chen L 2019). Bacillus does most of the fermenting.
| Main step | 7–14 daysReported[chen2019] | Season and ripen a little longer (second type) |
|---|---|---|
| Temperature | 105 °CReported[chen2019] | Boil and keep warm overnight |
| Acidity | pH 6.3 → 8.1Measured[chen2022] | Wrap in corn husks under quilts and ferment |
Unlike black, mould-fermented douchi, shuidouchi is fermented by Bacillus in two or three days and stays wet. It is close to natto, but the beans are wrapped in corn husks and usually seasoned and kept in their own liquid.
Chen and colleagues (2022), citing earlier studies, report that harmful bacteria, including Bacillus cereus, have been found in the post-fermented type. They say these might come in with the unsterilised spices and salt added before the beans are left at room temperature, and that moderate warmth speeds their growth [chen2022]. The beans rise to about 52 °C on their own, which favours spore-forming Bacillus and lowers microbial variety.
Hazards the sources name: Bacillus cereus, Proteus mirabilis, Serratia marcescens and Alcaligenes faecalis, reported in post-fermented shuidouchi and thought to come from unsterilised seasonings.
Every number is labelled with how it is known. How this atlas is made
Shuidouchi is short-fermented (about three days) next to ordinary douchi, which ferments for about ten months (Chen 2019).
