In another post I mentioned my love for doubanjiang/to ban jiang/Sichuan chili bean paste, and I tried my hand at making it.

150g fava beans soaked overnight, then steamed until cooked but not mushy, mixed with 0.3g Aspergillus oryzae, two days at 90 degrees and high humidity:

Dried, then washed, mixed with 50 ml vodka, 40g salt and a bit of water, then allowed to ferment under the same conditions for two days, until:

One kg of red peppers, chopped fine (ish) and mixed with 40g salt, allowed to sweat for 8 hours, then the brine poured away:

Mix with the spices, glutinous rice wine, and oil:

Now I just have to wait six months 🙂

-R