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Vinegar from Northern China
A 6th-century vinegar recipe from the Qimin Yaoshu. Finely broken barley is steamed, cooled to body warmth and mixed in a jar with wheat yi starter and water on the seventh day of the seventh month. The jar is stirred while it works, fed steamed foxtail millet after six or seven days, and the vinegar is ready to eat in two weeks and fully ripe in three.
| Wheat yi starter (小麥䴷)1 dan (石) | [qmys-ws] |
| Water3 dan | Water drawn on the 7th day of the 7th month[qmys-ws] |
| Barley, finely broken (細造), winnowed, washed and steamed twice1 dan | [qmys-ws] |
| Foxtail millet, washed and steamed twice5 sheng (升), plus 2–3 sheng if bitter | Glutinous millet (黍, 秫) is better; white or grey foxtail millet also serves[qmys-ws] |
| Starter | koji/qu/mold-starter (wheat yi) |
Total time across the recorded steps: 5 days – 7 days
What changes: Steamed barley, cooled to body warmth, is mixed in a jar with wheat starter and water
The barley is cooled until slightly warm like a body (如人體) before it goes in [qmys-ws]. Output: barley mash.
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
A 6th-century vinegar recipe from the Qimin Yaoshu. Finely broken barley is steamed, cooled to body warmth and mixed in a jar with wheat yi starter and water on the seventh day of the seventh month. The jar is stirred while it works, fed steamed foxtail millet after six or seven days, and the vinegar is ready to eat in two weeks and fully ripe in three. Made in 5 steps over 5 days – 7 days. The longest step, feed steamed millet and taste, takes 3–4 days (Jia Sixie). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 3–4 daysReported[qmys-ws] | Feed steamed millet and taste |
|---|
The Qimin Yaoshu's great vinegar (大酢) puts cooked foxtail millet in with the wheat yi and water and leaves it unstirred. This method uses steamed barley instead, stirs it often while it works, and feeds millet only after six or seven days [qmys-ws].
The text's own checks are stirring against a white film, cooling the jar with water outside, and tasting before feeding more millet [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法 (making vinegar).
