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Fermentation Atlas

China

199 ferments from China, with how each is made.

199 entries listed here, page 1 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
AiragFermented milk24 h – 2 days20–30 °Cup to 4
Century egg (boundary: alkaline, chemical)Eggs28–42 days10
Chhaang (Tibetan and Himalayan barley beer)Alcoholic drinks2–3 days4.1
Choujiu (Xi'an milky rice wine)Alcoholic drinks7 days22 °C
Chura kampo / chura loenpaCheese5–7 days
Divine-qu glutinous-millet or proso wine (造酒法 under ch. 64; Yuan Puye family method)Alcoholic drinks6 days
Douchi (fermented black soybeans)Soy and legumes12 days28–32 °C2 %
Douzhi (Beijing fermented mung-bean drink)Soft drinks24 h7 → 3.37
East Asian fruit wines (bayberry, mulberry, goji and plum)Alcoholic drinks6–15 days17–20 °C4.9 → 3.49
Hakka niangjiu (Hakka huangjiu)Alcoholic drinks23–42 days19–21 °C
Hard chhurpiCheese30 days5.7–6.3
Hongqu jiu / Fujian laojiu (red-qu rice wine)Alcoholic drinks5–20 years
Huangjiang / dajiang (yellow soybean paste; Northeast China 'big jiang')Soy and legumes3–7 monthsat least 20 °C8–12 %
Ice wine (Eiswein, icewine)Alcoholic drinksat least 30 days15–17 °C4
Jimo laojiu (Jimo huangjiu, millet huangjiu)Alcoholic drinksat least 30 days3.5–4.5
Jinhua hamMeatat least 27 days0–15 °C10–12 %
Jiuniang / laozao / tianjiuniang (sweet fermented rice)Alcoholic drinks3–4 days25–30 °C3.8–4
Khai-khem (boundary: salt-cured, not fermented)Eggs30 days26 %
Kodo ko jaanr (finger-millet jaanr; base of tongba)Alcoholic drinks2–7 days4.1
Lap cheong (Cantonese sausage)Meat4–7 days50 °C
Longan wineAlcoholic drinks9 days30 °C6 → 3.85
Lychee wine (lizhi jiu)Alcoholic drinks5 months8–10 °C
Mantou with laomian (old-dough) starterCereals and bread8 h30 °C4.5–6.2
Maodoufu (hairy tofu)Soy and legumes4 days20 °Cup to 4
Meigan cai (mei cai)Vegetables12 h – 14 days20–30 °C5.5 → 4.6
Mijiu (Chinese and Taiwanese rice wine)Alcoholic drinks12–14 days25 °C
Mixiang (rice-aroma) baijiu — Guilin SanhuajiuAlcoholic drinks8–15 days27–29 °C
Mungbean starch noodles (sour-liquid starch)Roots and tubers19 h – 2.2 days-10 °C4.5
Pixian doubanjiang (fermented broad-bean chili paste)Sauces and condimentsat least 6 months12–14 %
Qingxiang (light-aroma) baijiu — Fenjiu ground-jar processAlcoholic drinks28 days17–30 °C3.5–3.8
Qinzhou spring-wine coarse qu and spring wine (秦州春酒麴 / 作春酒法)Alcoholic drinks21–26 days
RaksiAlcoholic drinks7–25 days4.1
Ripe pu-erh (shou)Tea leaf30 days51.5–62.9 °C6–7
Rushan (milk fan)Cheese14 daysat least 5
Shanniang jiu (semi-sweet Shaoxing wine)Alcoholic drinksat least 30 daysup to 20 °C
Shaoxing huangjiu, Yuanhong (dry); base flow for Shaoxing winesAlcoholic drinksat least 2.6 monthsup to 20 °C
Shimiin arkhi (milk spirit)Alcoholic drinks2–3 days20 °C3.3
Sichuan paocaiVegetables5–7 days25 °C4–8 %6 → 4.3
Stinky tofu (chòu dòufu) — brine-soaked tofu, reference processSoy and legumesat least 12 months
White fermented tofu (bai furu, sufu) — reference processSoy and legumes2.6–6 months25–28 °C14 %6–7
Bai tang gao and fa gao (Chinese fermented steamed rice cakes)Cereals and bread8 h32 °C
Isgelen taragFermented milk24 h6.6
Jiangxiang (sauce-aroma) baijiu — Maotai processAlcoholic drinksat least 3 years
Koumiss / qymyzFermented milk24 h – 2 days20–30 °C3.3–5
Linfan jiumu (Shaoxing 'shower-rice' yeast mother)Starters and koji36 h – 2 days
Lufu (Yunnan fermented tofu; Shilin/Lunan and Mouding styles)Soy and legumes3.3 months6.6–6.8 %
Nongxiang (strong-aroma) baijiu — mud-pit processAlcoholic drinksat least 12 months
Phab (phap)Starters and koji5–7 days
Puning bean paste (Puning soybean sauce, Chaoshan yellow bean paste)Sauces and condiments3–5 months
Ripe pu-erh, industrial wet-pile (Xiaguan Tuocha protocol, 2020)Tea leaf7–10 days51.5–62.9 °C4.5–7
Shubat / qymyranFermented milk24 h – 2 days20–25 °C4
Zhenjiang (Chinkiang) aromatic vinegarVinegar3 months – 5 years
'Bitter wine' (苦酒) vinegars: bean, wheat, water, quick, honey and 'foreign' vinegarsVinegar
Ayran (Kazakh and Kyrgyz household soured milk)Fermented milk
Bak kwaMeat
Baoning (Sichuan bran) vinegarVinegar
Barley vinegar (大麥酢法)Vinegar3–4 days
Bashang suancai (Hebei plateau cabbage pickle)Vegetables
Bean jiang (作醬法), the Northern Wei soybean pasteSoy and legumes35 days
Black and oolong tea "fermentation" (enzymatic oxidation)Tea leaf
Bread leaven from sour starch water (《食經》作餅酵法)Cereals and bread
Changde fresh-wet fermented rice noodles (Hunan) and the industry standardCereals and bread2–3 days
Changzhou luobogan (Changzhou dried radish)Vegetables
Chaoshan xian cai / kiam-chai (Teochew salted mustard)Vegetables
Chengang jiu ("sinks-to-the-jar-bottom wine", Longyan)Alcoholic drinks
Chenjiao douchi ba (cellar-aged douchi cakes, Guizhou)Soy and legumes
Chi (豉), Northern Wei fermented black soybeansSoy and legumes10–15 days
Chí hǎi (ant-egg paste), historicalInsects3.3 months
ChiluMeat
Chinese fermented chilli mash (la jiao jiang base; erjingtiao)Sauces and condiments45 days40 °C15–22 %
Chinese fermented rice noodles (Yunnan suanjiang mixian, Guilin mifen, Hunan, Jiangxi, Guangxi)Cereals and bread
Chinese light soy sauce (shēngchōu), incl. tóuchōu first-draw and shuānghuáng double-fermentedSauces and condiments
ChouguiyuFish and seafood6–8 days
Chouyandou, 'stinky salt beans' (Huai River natto-like soybean)Soy and legumes14–36 h35–45 °C
Coarse-qu mulberry-fall wine (笨麴桑落酒)Alcoholic drinks
Coarse-qu white mash, drink-and-refill (笨麴白醪酒)Alcoholic drinks7 days
Cocklebur-water divine qu (又作神麴方) and its wine (神麴酒方, 清麴法)Starters and koji20 days
Cold Food sour rice water (作寒食漿法)Soft drinks3–4 days
Da tou cai (salted root mustard; Kaifeng five-spice and Kunming rose types)Vegetables
Divine vinegar from huangzheng and bran (神酢法) and flatbread-fed vinegar (燒餅作酢法)Vinegar30 days
Divine-qu non-glutinous rice mash (神麴粳米醪)Alcoholic drinks
Divine-qu proso-millet wine made at mulberry-leaf fall (造神麴黍米酒方)Alcoholic drinks
Dongniang jiu (Suzhou winter-solstice sweet rice wine)Alcoholic drinks
Duo jiao (Hunan chopped salted chillies)Sauces and condiments7–14 days
Feng gang jiu ("sealed-jar wine", e.g. Danyang, Jintan)Alcoholic drinks
Fermented silkworm pupae seasoning (modern)Insects
Fish jiang (作魚醬法) and its variantsFish and seafood
Foxtail-millet 'lu' wine drunk through a tube (作粟米爐酒法)Alcoholic drinks20 days
Foxtail-millet wine (粟米酒), the poor household's wineAlcoholic drinks28 days
Fu brick tea (Fuzhuan)Tea leaf
Fu cai (Hakka bottled fermented mustard)Vegetables
Fuqu (bran qu, pure-culture bran koji)Starters and koji24 h – 2 days30–40 °C
Glutinous-millet divine vinegar (秫米神酢法) and its two variantsVinegar30 days
Glutinous-millet vinegar on sour starch water (秫米酢法)Vinegar7 days
Gong cai (Teochew sweet dried mustard strips)Vegetables
Great vinegar (作大酢法)Vinegar
Guizhou mi-suan (white rice sour, baisuan) and Vietnamese mẻSauces and condiments
Guizhou red sour soup (hong suan tang)Sauces and condiments
Haam haFish and seafood
Hedong divine qu (河東神麴方) and its millet wineStarters and koji15 days11 °C
Hedong summer white wine (河東頤白酒)Alcoholic drinks
High-temperature daqu (gaowen daqu, for sauce-aroma baijiu)Starters and kojiat least 3 months
Hongqu (red yeast rice, red qu)Starters and koji3–6 days30–40 °C
Huangyi and huangzheng ("yellow coat" and "yellow steamed" mould starters)Starters and koji7 days
Huangzheng (黃蒸), yellow steamed-flour starterStarters and koji7 days
Hum choy (South China rice-water leaf pickle)Vegetables
Jar seasoning before fermentation (塗甕)Other
Jiahu mixed fermented beverageAlcoholic drinks
Jiang sun (Taiwanese fermented bamboo shoots)Vegetables
Jiangshui (Gansu and Shaanxi flour-water sour)Vegetables3–5 days
Jiaozi (dried dough-crumb starter for mantou)Starters and koji3.7–5.5
Jo-beop (Joseon wine-lees pickles of ginger, garlic and eggplant)Vegetables
JunSoft drinks3–7 days20–24 °C
KargyongMeat
KheuriMeat
KhoormogFermented milk24 h – 2 days20–25 °C
Kiamoy and champóy (Filipino-Chinese salted dried plums)Fruit
Lao (酪) after the Qimin Yaoshu (c. 530–550 CE)Fermented milk
Lao (酪), Northern Wei soured milkFermented milk
Lao Beijing suannai (pot-set yoghurt)Fermented milk
Lees-and-bran percolation vinegar and other lees vinegars (糟糠酢, 酒糟酢, 糟酢)Vinegar3 days
Liang-millet wine (粱米酒)Alcoholic drinks10 days
Lijiang yinjiu (Naxi cellared sweet huangjiu)Alcoholic drinks
Liu Bao tea (Liupao)Tea leaf
Liuyang douchi (Hunan) and Yangjiang douchi (Guangdong) — Aspergillus-typeSoy and legumes
Low-temperature daqu (diwen daqu, for light-aroma baijiu)Starters and koji
Meat jiang (肉醬法)Meat
Medicine-steeping base wine (浸藥酒法)Alcoholic drinks7 days
Medium-temperature daqu (zhongwen daqu, for strong-aroma baijiu)Starters and koji25–30 days50–60 °C
Meitauza (Mucor-fermented okara cake)Soy and legumes10–15 days15–25 °C
Melon and ginger pickled in wine lees (瓜菹, 釀瓜菹酒, 蜜薑, 藏越瓜)Vegetables
Method wines (法酒), the 'magic refilling' wines of ch. 67Alcoholic drinks
Miam / suan cha (Blang sour tea)Tea leaf
Millet-and-qu vinegar (粟米麴作酢法)Vinegar21 days
Naizha / Nailao (Inner Mongolia)Cheese
Nine-addition spring wine of Cao Cao (魏武帝上九醞法)Alcoholic drinks
Northeast suan cai (Dongbei sauerkraut)Vegetables
Other baijiu aroma types (catalogue stubs)Alcoholic drinks
Other ch. 66 wines (愈瘧酒, 酃酒, 㰂酒, 柯柂酒)Alcoholic drinks
Other Chinese dark teas (heicha)Tea leaf12 h28 °C
Panxian hamMeat18 months – 2 years
Paojiao (Sichuan pickled chillies)Sauces and condiments
Pear sour water (梨菹/漤) and stored bracken (藏蕨)Fruit
Precision-fermented brazzein (sweet protein)Other
Preserved crab in salt-smartweed brine (藏蟹法)Fish and seafood
Quick white-mash and 'clear' wines quoted from the Shijing and othersAlcoholic drinks
Qula / chura (Tibetan in China)Cheese
Raw pu-erh (sheng)Tea leaf
Ritual "divine" wheat qu (造神麴, three-wheat method with qu kings)Starters and koji7 days
Rubing (milk cake)Cheese

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made