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Soy and legumes from China
A boundary entry for old drinks and starters where soybeans play a part in an alcoholic ferment. The best-documented is kiu-tsee, a Cantonese wine starter of boiled rice, soybeans and powdered Glycosmis leaves, moulded for a few days and then dried. Soy wines were also made by steeping soy nuggets or black soybeans in grain wine.
A short entry: the sources we found record only what is said here about Soy wine, rou dau nanh and kiu-tsee itself.
| Rice, boiled75 lb | [sic-spec] |
| Soybeans, well cooked27 lb | [sic-spec] |
| Dried, powdered leaves of Chinese glycosmis (Glycosmis citrifolia)14 lb | [sic-spec] |
| Kiu-tsee from an earlier batch4 oz | The seed starter[sic-spec] |
| Starter | backslop: powdered starter from an earlier batch |
Total time across the recorded steps: 10 days – 16 days
What changes: Boiled rice is sprinkled with cooked soybeans, leaf powder and old starter
Output: rice spread to cool, sprinkled with soybeans, leaf powder and starter.
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 boundary entry for old drinks and starters where soybeans play a part in an alcoholic ferment. The best-documented is kiu-tsee, a Cantonese wine starter of boiled rice, soybeans and powdered Glycosmis leaves, moulded for a few days and then dried. Soy wines were also made by steeping soy nuggets or black soybeans in grain wine. Made in 4 steps over 10 days – 16 days. The longest step, dry in shade, then sun, takes 6–11 days (Shurtleff W).
| Main step | 6–11 daysReported[sic-spec] | Dry in shade, then sun |
|---|
Kiu-tsee puts soybeans (27 lb to 75 lb of rice) and a leaf powder into a rice wine starter. The soy wines are steeped drinks, not soy ferments, which is why this is a boundary entry.
No source we read names the moulds that cover the starter bricks. The WHO says some moulds make mycotoxins, that aflatoxins can occur on rice and soybeans, and that mould grows under warm, damp conditions.
Every number is labelled with how it is known. How this atlas is made
The kiu-tsee recipe is known from one 1878 article by Dabry de Thiersant in the Bulletin of the Society for Acclimatization, cited by Paillieux in 1880 (Shurtleff and Aoyagi).
