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Vinegar from Northern China
A vinegar from chapter 71 of the 6th-century Qimin Yaoshu. Dawn well water, cold cooked foxtail millet and a heaped measure of coarse qu powder go into a jar in that order and are never stirred or moved. Under silk floss it is ripe in 21 days, strong and with little sediment.
| Coarse qu powder (笨麴末)1 dou (斗) | Measured heaped (尖量) and poured over the millet; the Siku edition reads 水量 here[qmys-ws][qmys-siku] |
| Well-flower water (井花水)1 dan (石) | Drawn before sunrise and measured into the jar by the dou[qmys-ws] |
| Cooked foxtail millet (粟米飯)1 dan | Cooked the night before, spread thin until cold[qmys-ws] |
| Starter | koji/qu/mold-starter (coarse qu, 笨麴) |
Total time across the recorded steps: 21 days
What changes: Cooked foxtail millet is spread thin overnight until it is cold
The vinegar is made the next morning, so the millet is cooked the evening before [qmys-ws]. Output: cold cooked millet.
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 vinegar from chapter 71 of the 6th-century Qimin Yaoshu. Dawn well water, cold cooked foxtail millet and a heaped measure of coarse qu powder go into a jar in that order and are never stirred or moved. Under silk floss it is ripe in 21 days, strong and with little sediment. Made in 5 steps over 21 days. The longest step, leave under silk floss until ripe, takes 21 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 21 daysReported[qmys-ws][qmys-siku] | Leave under silk floss until ripe |
|---|
The only recipe in the chapter that names coarse qu (笨麴), and it uses no wheat yi. The millet is not fed in batches and nothing is stirred, which sets it apart from the barley vinegar and the glutinous-millet divine vinegar, both stirred.
The text's own rule is that a jar moved before or just after ripening usually spoils; once fully ripe it can be moved [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. The best time to make it is the end of the 7th or 3rd month, and the 8th or 4th month also serves (Wikisource text). The Siku edition reads 七月二日 where the Wikisource text has 七月、三月, and 熟則無忘 for 熟則無忌 [qmys-ws, qmys-siku].
