douchi.

Per 100g, douchi contains approximately 245 calories, 24.5g of protein, 15.8g of carbohydrates, and 10.5g of fat. It's a nutrient-dense condiment, providing a significant amount of plant-based protein.

Yes, douchi is beneficial for gut health due to its fermentation process. This process produces probiotics, which are live microorganisms that can contribute to a healthy balance of gut flora and aid in digestion.

Douchi, made from fermented black soybeans, is naturally gluten-free. However, it's always best to check the product label for certification or cross-contamination warnings, especially if you have severe gluten sensitivity, as some brands might process it with other ingredients.

Yes, douchi is typically vegan. It is made solely from fermented black soybeans, salt, and sometimes ginger, without any animal products or by-products. It serves as an excellent umami-rich ingredient in plant-based cooking.

No, douchi is generally high in sodium due to the salt used in its fermentation process, which is crucial for preservation and flavor development. It's primarily used as a seasoning, so a small amount provides intense flavor, but moderation is key for those monitoring sodium intake.

Douchi is a staple in Chinese cuisine, particularly Cantonese and Sichuan dishes. It's often crushed or chopped and used to flavor stir-fries, steamed dishes (like steamed fish or spareribs), marinades, and sauces, imparting a deep, savory, and slightly pungent taste.

Douchi has a distinctively pungent, salty, and deeply savory (umami) flavor with a slightly bitter undertone. Its complex taste is often described as earthy and fermented, adding a unique depth to dishes that cannot be easily replicated.

Unopened, douchi can last for up to two years or more, often indicated by a best-by date. Once opened and refrigerated, it typically remains good for several months. Discard if you notice any off-smells, significant discoloration, or visible mold.