Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

China

199 ferments from China, with how each is made.

199 entries listed here, page 2 of 2.

Compare them

FermentKindMain stepTemperatureSaltpH
Salt-alum jellyfish (boundary, not microbial)Other20–40 days
Salted zu pickles of turnip, cabbage, mallow and mustard (蕪菁、菘、葵、蜀芥鹹菹法)Vegetables
SatchuMeat10–15 days
Sayur asinVegetables
Shanxi aged vinegar (Shanxi laochencu)Vinegarat least 18 months
Shaoxing jiuyao (white medicine, small qu)Starters and kojiat least 3 days
Shaoxing wheat qu (traditional maiqu) and pure-culture wheat quStarters and koji
Shu (Sichuan) tu wine (蜀人作酴酒法)Alcoholic drinks
Shuidouchi (water douchi; natto-like Chinese douchi)Soy and legumes2–4 days30–40 °C
Shyow / sho (Tibetan and Himalayan yoghurt)Fermented milk3.9–4
Soft chhurpi (and related somar, chhu)Fermented milk24 h – 2 days4.5
Sour bamboo shoot (suan sun)Vegetables
Su (酥) / tixo historicalFermented milk
Su (酥), churned lao butter rendered to ghee-like fatFermented milk
Suan doujiao (sour long beans)Vegetables4–14 days
SuanrouMeat30 days – 6 months
SuanyuFish and seafood
Taiwanese chhài-pó͘ and aged lao cai poVegetables10–30 years
Tan-shih / kan-shih (salt-free soy nuggets, historical China)Soy and legumes10 days
TaragFermented milk6.6
Tianjin dong cai (garlic preserved cabbage)Vegetables
Tongchuan douchi (Santai, Sichuan)Soy and legumes
Tou-huang (soy fermentation pellicle, historical China)Starters and koji
Vinegars from failed wine (迴酒酢, 動酒酢)Vinegar7 days
West-wing divine qu and its millet wine (又神麴法 + 造酒法)Starters and koji
White-mash qu and white-mash wine (白醪麴 / 釀白醪, Huangfu family method)Alcoholic drinks3–5 days
Women's qu (女麴), rice-cake mould starterStarters and koji21 days
Xiaoqu / jiuyao (small qu, "wine medicine")Starters and koji2–3 days28–35 °C
Xichuan suancai (Henan blanched-greens sour vegetable)Vegetables
Xinjiang Kazakh 'kurut' (奶疙瘩)Cheese
Xinjiang nang (Uyghur naan) with sour dough starterCereals and bread
Xue cai / xuelihong (Ningbo salted potherb mustard, "red in snow")Vegetables24 h
Ya'an Tibetan tea / zangcha (Sichuan southern-route border dark tea)Tea leaf
Yangzhou jiangcai (Yangzhou sauce pickles)Vegetables
Yi qu and yi wine (頤麴 / 頤酒)Alcoholic drinks
Yibin ya cai (sweet preserved mustard stem)Vegetables
Yongchuan douchi (Mucor-type douchi)Soy and legumes
Yongchun aged vinegar / Fujian red-qu vinegarVinegar
Yongfeng chili sauce (永丰辣酱)Sauces and condiments40 days9 %
Yu zha (魚鮓), full Qimin Yaoshu method and variantsFish and seafood
YúlùSauces and condiments12–18 months30–40 %
Zaocai (Fuzhou red-lees mustard)Vegetables
ZaodanEggs24 h
Zha (鲊), historical Chinese rice-fishFish and seafood
Zha caiVegetables
Zhou (酎) strong wines of broomcorn and proso millet (穄米酎 / 黍米酎)Alcoholic drinks
Zhuo meat (𦞤肉), salt-and-qu fermented meatMeat
Zhuyi (鱁鮧), fish-gut jiangFish and seafood
Zuìxiè and crab pastes (China)Fish and seafood

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