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Fermentation Atlas

Taiwan

17 ferments from Taiwan, with how each is made.

17 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
BottargaFish and seafood5–7 days20 °C
Century egg (boundary: alkaline, chemical)Eggs28–42 days10
Hongqu jiu / Fujian laojiu (red-qu rice wine)Alcoholic drinks5–20 years
Lap cheong (Cantonese sausage)Meat4–7 days50 °C
Mijiu (Chinese and Taiwanese rice wine)Alcoholic drinks12–14 days25 °C
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
Fu cai (Hakka bottled fermented mustard)Vegetables
Hongqu (red yeast rice, red qu)Starters and koji3–6 days30–40 °C
Jiang sun (Taiwanese fermented bamboo shoots)Vegetables
Jiang-gua (Taiwanese fermented cucumber)Vegetablesat least 24 h6–10 °C
Siraw (silaw)Meat
Taiwanese black-bean soy sauce (yìnyóu / heidou jiangyou)Sauces and condiments
Taiwanese chhài-pó͘ and aged lao cai poVegetables10–30 years
TmmyanMeat
Xiaoqu / jiuyao (small qu, "wine medicine")Starters and koji2–3 days28–35 °C
Yongchun aged vinegar / Fujian red-qu vinegarVinegar

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