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Vinegar from Northern China
A 6th-century Qimin Yaoshu vinegar made on the 5th day of the 5th month and ripe on the 7th day of the 7th. Twice-steamed rice or millet is mixed with dry qu powder and thinned with very sour starch water saved from cooked millet, with no plain water at all. The jar stands in a cool, shaded place and cold water is poured over its outside to draw off heat.
| Non-glutinous rice or glutinous millet1 dan (石) | Washed only a few times; the second washing water soaks the half-steamed grain before its second steaming[qmys-ws] |
| Dry qu powder, sifted through silk1 dou (斗) | More qu makes the vinegar less good[qmys-ws] |
| Sour starch water from cooked foxtail millet (粟米飯醋漿) | Collected from the 5th month on; the sourer the better. Enough to make a thin gruel[qmys-ws] |
| Starter | koji/qu/mold-starter |
Total time across the recorded steps: 30 days
What changes: The grain is steamed twice and cooled until it feels as warm as a body
The first washing water is poured away. The second is kept and the half-steamed grain soaks it all up before it is steamed again. The heat is fanned off until the grain is like a body (如人體) [qmys-ws]. Output: twice-steamed grain at body warmth.
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 vinegar made on the 5th day of the 5th month and ripe on the 7th day of the 7th. Twice-steamed rice or millet is mixed with dry qu powder and thinned with very sour starch water saved from cooked millet, with no plain water at all. The jar stands in a cool, shaded place and cold water is poured over its outside to draw off heat. Made in 4 steps over 30 days. The longest step, ferment in a cool, shaded place, stirring until day 30, takes 30 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 30 daysReported[qmys-ws] | Ferment in a cool, shaded place, stirring until day 30 |
|---|
The only vinegar in the chapter mashed with sour starch water and no plain water, so an acid liquid is there from the start. It is also the one timed from the 5th to the 7th month, and the text warns that more qu makes it worse.
The text's own controls are a cool shaded place, cold water over the outside of the jar, and no raw water inside it [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法, 秫米酢法. The Siku edition has the same method [qmys-siku].
