Salt-free Douchi

Also Called

fragrant douchi, dudouchi

Usage

as a traditional Chinese medicinal material

Description

Salt-free douchi has a similar appearance to salted douchi, which is the regular type, but their uses differ significantly. Salted douchi is employed as a culinary seasoning, while salt-free douchi is utilized as a traditional Chinese medicinal material, primarily for treating colds, flu, and nasal congestion. The reason for the difference between the two lies in the production process, particularly in the use of salt and other spices. To ensure its medicinal efficacy, salt-free douchi is made without the addition of salt or any other spices throughout the entire process, using only soybeans and water as the raw ingredients. Furthermore, many traditional methods also mention the use of Artemisia annua (qinghao) and mulberry leaves (sangye). These two plants are mainly used as cushions and coverings, but modern biochemical studies have shown that they facilitate the proliferation of microorganisms during the inoculation and fermentation process.