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Cereals and bread from China
Whole polished indica rice is soaked and then left to ferment in water, where lactic acid bacteria and yeasts sour it for days; some makers add liquor from the last batch. The rice is rinsed at once, wet-milled, cooked and pressed into noodles that are white, translucent and chewy. Fermentation strips protein and fat from the starch, which is what gives the noodles their springy texture.
| Polished indica rice | In the Hunan draft standard for dry rice noodles, washed at least twice, until the water runs clear[hunan-dry-draft] |
| Water | In the same dry-noodle draft, to at least 10 cm above the rice when soaking[hunan-dry-draft] |
| Liquor from the previous fermentation (optional) | The dry-noodle draft allows adding it before fermenting to speed it up[hunan-dry-draft] |
| Starter | spontaneous (natural fermentation of the soaked rice); the Hunan draft standard for dry rice noodles allows adding liquor from the previous fermentation |
Total time across the recorded steps: 27 h – 3 days
What changes: Washed rice soaks in water until a grain crushes to powder between the fingers
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole polished indica rice is soaked and then left to ferment in water, where lactic acid bacteria and yeasts sour it for days; some makers add liquor from the last batch. The rice is rinsed at once, wet-milled, cooked and pressed into noodles that are white, translucent and chewy. Fermentation strips protein and fat from the starch, which is what gives the noodles their springy texture. Made in 5 steps over 27 h – 3 days. The longest step, ferment the soaked rice, takes 27 h – 3 days (JIRCAS research highlight FY2011) and runs at 35 °C (JIRCAS research highlight FY2003). Lactobacillus, 83.5 % of 170 lactic acid bacteria isolated from three Changde factories; Lactobacillus plantarum (now Lactiplantibacillus plantarum) the most frequent and Saccharomyces cerevisiae, the main yeast do most of the fermenting.
| Main step | 27 h – 3 daysReported[jircas2011][jircas2003] | Ferment the soaked rice |
|---|---|---|
| Temperature | 35 °CReported[jircas2003] | Ferment the soaked rice |
| Acidity | pH 4Measured[jircas2003] | Ferment the soaked rice |
Unlike most rice noodles, the rice is fermented for days before milling, which lowers its protein and fat and makes the noodles springier. Changde group standards T/CDMF 001-2020 (wet noodles) and T/CDMF 003-2022 (pre-packed noodles) are cited in the Hunan fresh-wet noodle draft.
Wet rice noodles have caused bongkrekic acid poisoning, from Burkholderia gladioli pathovar cocovenenans; one case involved noodles that did not look spoiled or fermented [zhao2024]. This poison can kill. In China from 2010 to 2020, wet rice noodles caused 5 of 19 reported outbreaks of it, all in Guangdong and from shop or restaurant noodles, and 7 of the 21 people poisoned died. Across all 19 outbreaks, 79 % were in homes, where food meant to be refrigerated was kept at room temperature [zhang2023]. Food with this toxin can look, smell and taste normal, the toxin is heat-stable, and treatment is only supportive; a 2017 review found no reliable commercial screening test [anwar2017]. So cooking the noodles or checking them by eye does not protect you. Clean equipment and controlled soaking and fermenting might lower the risk [anwar2017] but cannot rule it out. This page records a factory process, not a home recipe; homemade fermented corn flour, a soaked and naturally fermented product, caused 9 of the 19 outbreaks [zhang2023]. Keep fresh-wet noodles refrigerated, because the toxin forms in warm conditions of 22–30 °C [anwar2017].
Hazards the sources name: Burkholderia gladioli pathovar cocovenenans, which makes bongkrekic acid in rice noodles.
Every number is labelled with how it is known. How this atlas is made
