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Sauces and condiments from Kaili and southeast Guizhou, China
Red sour soup is a sour, spicy paste of small tomatoes and red chillies fermented by lactic bacteria and yeasts for one to twelve months. In the split method tomato and chilli are soured apart, then blended and fermented again; it is diluted as a base for fish and hot-pot soups.
| Small local tomatoes5 parts | Washed, chopped and ground to a paste[tang2026] |
| Red chillies1 part | Ground to a paste with the tomatoes in the mixed type[tang2026] |
| Glutinous rice, white liquor, salt and garlic | Added in the traditional process; amounts not given[liu2024] |
| Starter | spontaneous |
Total time across the recorded steps: 4.9 months
What changes: Tomatoes and chillies are washed, chopped and ground to a paste
Output: tomato paste and chilli paste.
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
Red sour soup is a sour, spicy paste of small tomatoes and red chillies fermented by lactic bacteria and yeasts for one to twelve months. In the split method tomato and chilli are soured apart, then blended and fermented again; it is diluted as a base for fish and hot-pot soups. Made in 4 steps over 4.9 months. The longest step, blend and ferment again, takes 3.9 months (Zhou X. et al. 2022). Salt is 3 % (Zhou X. et al. 2022). Lentilactobacillus and Lactobacillus and Lactiplantibacillus, Levilactobacillus and Leuconostoc do most of the fermenting.
| Main step | 3.9 monthsReported[zhou2022] | Blend and ferment again |
|---|---|---|
| Salt | 3 %Reported[zhou2022] | Ferment tomato sour and chilli sour separately |
| Acidity | pH 3.1–3.8Measured[tang2026] | Blend and ferment again |
Guizhou's other sour soup, white sour soup, is made without tomato and chilli. Red sour soup is made from tomato and chilli, and the split method sours each apart before blending them for a second fermentation.
Nine traditional products had nitrite well below the 20 mg/kg limit that China's standard GB 2762-2022 sets for fermented vegetables. Fusarium taking over a batch marked spoilage in one study.
Every number is labelled with how it is known. How this atlas is made
In 2021 the Kaili sour-soup fish making skill joined China's national intangible cultural heritage list (fifth batch). Its record says Miao people of southeast Guizhou have passed the skill down through generations, and that local people used sour soup in place of salt.
