Labadou

Also Called

wet douchi

Usage

ready-to-eat, as a seasoning

Description

Labadou is a type of fermented soybeans made with the Mucor microorganism. According to traditional customs, it is consumed on the eighth day of the twelfth month of the Chinese lunar calendar, also called "laba" in Chinese, hence the name. Compared to douchi, the production process of both is similar, but the specific operation of labadou is simpler, and the time for the two fermentation steps is also shorter. The process of making labadou usually starts at the solar term "lidong" (beginning of winter), and it can be consumed a month later. In addition, after the second fermentation, douchi often needs to undergo a drying process. Labadou, however, skips this step and is consumed directly after the second fermentation. It is for this reason that labadou is not suitable for long-term storage, with a shelf life of about one month, usually consumed immediately after production; while douchi can be kept for more than a year if properly stored.