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Vegetables from China
A 6th-century recipe from the Qimin Yaoshu for salted greens. Bundles of turnip, Chinese cabbage, mallow or Shu mustard are washed in very salty brine, never fresh water, and packed under the settled brine. Turnip and mustard are taken out after three days and layered again with wheat huangyi powder and hot millet-gruel water, which turns them yellow and tasty.
| Good greens, tied in bundles with sedge or cattail | Picked at harvest and sorted[qmys-ws] |
| Salt water, made very salty | For washing the greens and then for covering them[qmys-ws] |
| Proso millet (黍米), ground and cooked into a thin gruel | Only the clear gruel water is used, poured on hot[qmys-ws] |
| Wheat-flour huangyi (麥麵䴷), pounded and sifted through silk | Dusted thinly over each layer[qmys-ws] |
Total time across the recorded steps: 3 days
What changes: Starting material: good turnip, cabbage, mallow or mustard greens, tied in bundles
Output: bundles of greens tied with sedge or cattail.
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 recipe from the Qimin Yaoshu for salted greens. Bundles of turnip, Chinese cabbage, mallow or Shu mustard are washed in very salty brine, never fresh water, and packed under the settled brine. Turnip and mustard are taken out after three days and layered again with wheat huangyi powder and hot millet-gruel water, which turns them yellow and tasty. Made in 4 steps over 3 days. The longest step, re-layer turnip and mustard with huangyi powder and hot gruel water, takes 3 days (Jia Sixie 2026). Weissella, the dominant bacterial genus after day 0 in all three household samples of a related modern Chinese salted-cabbage ferment, northeast suan cai does most of the fermenting.
| Main step | 3 daysReported[qmys-ws][qmys-sk] | Re-layer turnip and mustard with huangyi powder and hot gruel water |
|---|
Unlike the quick boiled-and-vinegared zu of the same chapter, these greens are kept in brine, and turnip and mustard are layered a second time with gruel and huangyi.
The text says the greens must be washed first in the very salty brine, because washing them in fresh water makes the pickle rot, and that the brine is settled and only the clear part used. It 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
