On 5/3/2015 5:16 PM, Timo wrote:
> On Monday, May 4, 2015 at 5:45:44 AM UTC+10, JRStern wrote:
>> Does Chinese "black bean" sauce use the same black beans as Mexican
>> black beans, or is the Chinese "black bean" black soybeans?
>
> Yes. Salty fermented soybeans. Like solid soy sauce.
>
>> Actually I'm just off to the market to see what they offer, premade
>> "black bean sauce" seems to be the way to go.
>
> Our Vietnamese and Chinese grocery stores have many Chinese varieties, but even our regular supermarkets have some, which is quite OK. The Korean version can be good too.
>


Koreans really get fermentation, our local Asian mart has a pretty good
Kimchi selection.