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Soy and legumes from North and Northeast China
Dajiang is the farmhouse soybean paste of Northeast China. Steamed soybeans are mashed and moulded into large blocks that grow white mould and Penicillium for about two months, then the blocks are cut up, mixed with salt brine in pottery jars and fermented in the sun for about three months, stirred every day. Huangjiang is the North China name for the same yellow soybean paste. Made in 5 steps over 5 months – 9 months. The longest step, ferment in the sun, stirring daily, takes 3–7 months (Xie S 2022) and runs at at least 20 °C (Xie S 2022). Salt is 8–12 % (Xie S 2022). Bacillus and Lactobacillus, the predominant genera in 14 farmhouse dajiang samples; Bacillus velezensis 12.95 %, Tetragenococcus halophilus 9.66 % and Lactobacillus rennini 9.48 % of bacteria and White moulds and Penicillium on the soybean blocks do most of the fermenting.
| Main step | 3–7 monthsReported[xie2022][zhao2023] | Ferment in the sun, stirring daily |
|---|---|---|
| Temperature | at least 20 °CReported[xie2022] | Ferment in the sun, stirring daily |
| Salt | 8–12 %Reported[xie2022] | Clean, cut and mix with salt brine |
| about 6 kg per block | Steamed, mashed soybeans · Moulded into blocks of about 30 × 20 × 10 cm[xie2022] |
| 30 kg | Mould-ripened soybean blocks (koji), cleaned and cut small[xie2022] |
| 70 kg | Water[xie2022] |
| to more than 11 % (w/w) | Salt · 8–12 % were compared in a study; farmhouse practice is usually above 11 %[xie2022] |
| Starter | spontaneous moulds and bacteria on the soybean blocks |
Total time across the recorded steps: 5 months – 9 months
What changes: Starting material: yellow soybeans soaked and steamed soft
Output: steamed soybeans.
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
Dajiang starts, like Korean doenjang, from whole mould-ripened soybean blocks, but no soy sauce is drawn off, so the whole mash is kept as paste and stays moister and less acid.
Salt above about 11 % controls the open, sun-exposed fermentation; lower salt changed the bacterial community and the biogenic amine levels in a study. Keep the jar covered from rain and stir it with clean tools.
Hazards the sources name: Pseudomonas, Enterobacter and other environmental bacteria in farmhouse dajiang.
Every number is labelled with how it is known. How this atlas is made
Jiang is listed in the Zhou li, where 120 crocks were stocked for a feast. The first soybean jiang reference is in the Chi chiu p'ien (1st century BCE), and the Qimin Yaoshu (about 535) gives the first detailed recipe. In the Tang dynasty jiang was called the 'ruler of foods', and in the Southern Song it was one of the 'seven necessities' with firewood, rice, oil, salt, vinegar and tea.
