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Other from Northern China
A 6th-century Qimin Yaoshu method for sealing a pottery jar before any ferment goes in. The jar is heated upside down over a charcoal pit, hot fat is swirled inside until the wall stops soaking it up, and the jar is scoured and soaked in cold water for a few days. It is a vessel preparation, not a ferment, and the text says a jar that seeps spoils everything made in it.
| Pottery jar | Jar blanks (坯, the unfired body) of the 7th month are best, the 8th month next, other months worst[qmys-ws] |
| Beef or mutton fat, melted hot | Pork fat also works; the text calls hemp-seed oil a mistake[qmys-ws] |
| Hot water, for scouringseveral dou | [qmys-ws] |
| Cold water, to fill the jar | [qmys-ws] |
| Starter | none (vessel preparation) |
What changes: A jar blank made in the seventh month is picked first
The text ranks jar blanks (坯) made in the 7th month best, the 8th month next, and other months worst. Output: jar of the best season.
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 Qimin Yaoshu method for sealing a pottery jar before any ferment goes in. The jar is heated upside down over a charcoal pit, hot fat is swirled inside until the wall stops soaking it up, and the jar is scoured and soaked in cold water for a few days. It is a vessel preparation, not a ferment, and the text says a jar that seeps spoils everything made in it.
Unlike the recipes around it, nothing ferments here. The text says every jar, large or small, must be treated this way, sealing the porous pottery wall with animal fat.
The text warns that a seeping jar (甕津) spoils every ferment made in it, and that a jar bought at market should be sealed before it holds water; an unsealed jar caught in rain is also spoiled.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (completed 544, or between 533 and 544 on another account), vol. 7, ch. 63, 塗甕, placed just before the chapters on qu and wine. The book was written by Jia Sixie, a Northern Wei official.
