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Vegetables from China
A set of 6th-century Qimin Yaoshu recipes for keeping Yue melons in wine lees. The melons are rubbed with salt and sun-dried until wrinkled, kept a few days in salted white-wine lees, then moved to strong wine lees with salt, honey and women's qu in a mud-sealed jar, where they turn soft and yellow. Ginger is kept in wine lees and finished in honey.
| Yue melons (越瓜), small and straight | Picked with a knife so the skin is not damaged; a damaged melon rots[qmys-ws] |
| Salt | Rubbed on several times, then mixed into the lees[qmys-ws] |
| White-wine lees from the 4th month (四月白酒糟) | [qmys-ws] |
| Strong wine mash (醅) after the clear wine is drawn off1 dan | [qmys-ws][qmys-sk] |
| Salt, for the strong lees3 sheng | [qmys-ws][qmys-sk] |
| Women's qu (女麴), sun-dried and crumbled by hand3 sheng | The text calls it the yellow coat of wheat (麥黃衣)[qmys-ws][qmys-sk] |
| Honey3 sheng | [qmys-ws][qmys-sk] |
| Starter | wine lees plus women's qu, both added by the recipe |
Total time across the recorded steps: 3 days
What changes: Starting material: small, straight Yue melons, cut from the vine with a knife
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 set of 6th-century Qimin Yaoshu recipes for keeping Yue melons in wine lees. The melons are rubbed with salt and sun-dried until wrinkled, kept a few days in salted white-wine lees, then moved to strong wine lees with salt, honey and women's qu in a mud-sealed jar, where they turn soft and yellow. Ginger is kept in wine lees and finished in honey. Made in 5 steps over 3 days. The longest step, keep a few days in salted white-wine lees, takes 3 days (Jia Sixie 2026). Fructilactobacillus fructivorans, the lactic acid bacterium that dominated the lees and the finished pickle in narazuke, a related Japanese sake-lees pickle does most of the fermenting.
| Main step | 3 daysReported[qmys-ws][qmys-sk] | Keep a few days in salted white-wine lees |
|---|
Unlike the brine-pickled greens of the same chapter, the melons are dried in the sun first and then kept in wine lees with honey and women's qu.
The Shijing recipe warns that a melon must be kept whole, because a damaged one rots, and the main recipe has the melons picked with a knife so the skin is not harmed. The text gives no pH, temperature or salt limit, and no modern safety test of the recipe was found.
Every number is labelled with how it is known. How this atlas is made
The Qimin Yaoshu quotes Cui Shi (崔寔) that melons can be put up six days after Great Heat (大暑).
