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Fish and seafood from Northern China
A 6th-century Qimin Yaoshu recipe for raw crab kept in a very salty brine of smartweed decoction. Live female crabs are purged in water, fed overnight in thin malt syrup, then dropped into the cold brine and mud-sealed for 20 days, after which ginger goes under each apron and they are resealed under the brine. It is mainly a salt cure; this entry is a reading of the text.
| Live female crabs (broad, round apron)as caught; injured or dead crabs are not used | [qmys-ws] |
| Thin malt syrup, boiled and cooled | [qmys-ws] |
| Smartweed decoction with white saltenough to make the decoction extremely salty | Use little smartweed; too much makes the crab rot[qmys-ws] |
| Powdered ginger | Placed under each crab's apron[qmys-ws] |
Total time across the recorded steps: 20 days
What changes: Live female crabs sit overnight in water to empty their bellies
One night in water empties the belly; left longer, the crab spits out its yellow and is worse.
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 recipe for raw crab kept in a very salty brine of smartweed decoction. Live female crabs are purged in water, fed overnight in thin malt syrup, then dropped into the cold brine and mud-sealed for 20 days, after which ginger goes under each apron and they are resealed under the brine. It is mainly a salt cure; this entry is a reading of the text. Made in 4 steps over 20 days. The longest step, drop into cold, very salty smartweed brine and mud-seal, takes 20 days (Jia Sixie 2026).
| Main step | 20 daysReported[qmys-ws] | Drop into cold, very salty smartweed brine and mud-seal |
|---|
The crabs are fed malt syrup before brining and the brine is a smartweed decoction, not plain brine or soy sauce. It is a salt cure more than a ferment.
The text's own warnings: keep it out of the wind, or it spoils; too much smartweed rots the crab. This crab is eaten raw, and salting does not make it safe. The CDC says the lung fluke Paragonimus spreads through freshwater crab eaten raw, pickled or salted, and that crab should be cooked to at least 63 °C (145 °F). In a related modern product, a Chinese swimming-crab paste with 2 % salt kept 7 days at 4 °C, not a brine cure, Vibrio rose to about 48 % of the bacterial community by day 7 (Xiong et al. 2023). This entry is history, not a method to follow.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century), vol. 8, ch. 70 作醬法, 藏蟹法.
