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Soy and legumes from China
The Qimin Yaoshu's chi is unsalted fermented soybeans made at room scale. Boiled beans are heaped in a warm, half-buried shaded room and turned by hand whenever the heap feels as warm as an armpit, until a white and then a yellow mould coat grows. The moulded beans are washed hard and packed into a pit lined and covered with grain chaff for 10 to 15 days until fragrant.
| Soybeans, old season's beans preferred | At least 10 dan to a heap so it keeps itself warm; a three-bay room makes 100 dan[qmys-wikisource] |
| Water for boiling and washing | [qmys-wikisource] |
| Starter | spontaneous; the mould coat grows from the room |
Total time across the recorded steps: 13 days – 18 days
What changes: A warm, shaded room is dug half into the ground and sealed
The 4th and 5th months are best, then from the 20th day of the 7th month into the 8th; deep winter and high summer are hard to manage [qmys-wikisource]. Output: incubation room.
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
The Qimin Yaoshu's chi is unsalted fermented soybeans made at room scale. Boiled beans are heaped in a warm, half-buried shaded room and turned by hand whenever the heap feels as warm as an armpit, until a white and then a yellow mould coat grows. The moulded beans are washed hard and packed into a pit lined and covered with grain chaff for 10 to 15 days until fragrant. Made in 7 steps over 13 days – 18 days. The longest step, pack into a chaff-lined pit and tread firm, takes 10–15 days (Jia Sixie (賈思勰)). Moulds forming a white coat, then a yellow coat and Aspergillus (the yellow coat, called the yellow robe), as Sakaguchi commented in 1979 do most of the fermenting.
| Main step | 10–15 daysReported[qmys-wikisource] | Pack into a chaff-lined pit and tread firm |
|---|
Unlike most later douchi, this chi uses no salt and no added starter, and the whole process is run by touch, by heap depth and by opening and shutting the door [qmys-wikisource]. Modern Aspergillus-type douchi is still made by natural fermentation in a semi-open space [guo2025].
The text warns that chi is hard to make well and easy to spoil; overheated beans turn into a stinking mud that "even pigs and dogs will not eat", and chilled ones taste bad even when rewarmed [qmys-wikisource]. The mould grows by itself, with no starter added. A 2025 study of Aspergillus-type douchi says that the uncontrollable, spontaneous nature of the fermentation can lead to inconsistent quality and potential food safety issues [guo2025]. A review of Aspergillus species says that many strains of Aspergillus flavus make aflatoxin and that A. flavus has been mistaken for the koji mould Aspergillus oryzae, which does not [frisvad2018]. Treat the text as a historical record, not a safe home recipe.
Every number is labelled with how it is known. How this atlas is made
Chapter 72 of the Qimin Yaoshu (作豉法第七十二) gives this method together with a Shijing recipe and two shorter household recipes [qmys-wikisource]. The book was written by Jia Sixie, an official of the Northern Wei, and is believed to have been completed in 544 CE or between 533 and 544 [wp-qmys]. The SoyInfo Center calls it the earliest existing description of making soy nuggets and dates it to about AD 535 [sic-nuggets].
