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Vegetables from China
Suan doujiao is long-bean (cowpea) pods soured in salt water. Homemade batches are the main method in China, and a lab version of the home recipe, sealed in Sichuan pepper water with spices, reached pH 3.0–3.5 in four days. A Chongqing factory raised the salt to 16 g/100 g and kept the beans for a year.
| Fresh cowpeas | Cleaned, blanched about 10 s, cooled in 4 °C water and cut into 1–2 cm pieces[shao2026] |
| Salt water, for a 1 h pre-soak1.5 % (w/v) | [shao2026] |
| Sichuan pepper water1.5 % salt, 0.3 % Sichuan pepper, 0.2 % star anise, 0.3 % ginger slices | 6 parts pepper water to 5 parts cowpeas by volume[shao2026] |
| Starter | spontaneous; a Lactiplantibacillus plantarum starter was tested in the lab study, and a Pediococcus pentosaceus starter has been screened for factory use |
Total time across the recorded steps: 34 days – 12 months
What changes: Long beans are washed, blanched for a few seconds, cooled and cut short
Output: clean 1–2 cm pieces.
Microbes at work in this step
Kosakonia was the most abundant bacterial genus at the start of natural fermentation (day 0)
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
Suan doujiao is long-bean (cowpea) pods soured in salt water. Homemade batches are the main method in China, and a lab version of the home recipe, sealed in Sichuan pepper water with spices, reached pH 3.0–3.5 in four days. A Chongqing factory raised the salt to 16 g/100 g and kept the beans for a year. Made in 4 steps over 34 days – 12 months. The longest step, factory method, strong salt for a long ferment, takes 30 days – 12 months (Li Z. et al. 2026). Salt is 1.5 % (Shao Z 2026). Lactococcus, peaking at 56.91 % of bacteria on day 1 in Hunan beans and Lactiplantibacillus plantarum and Weissella cibaria do most of the fermenting.
| Main step | 30 days – 12 monthsReported[li2026] | Factory method, strong salt for a long ferment |
|---|---|---|
| Temperature | 25 °CReported[shao2026] | Submerge in spiced brine and seal |
| Salt | 1.5 %Reported[shao2026] | Pre-salt to draw out water |
| Acidity | pH 5.5 → 3.56Measured[li2026] | Factory method, strong salt for a long ferment |
A traditional Chinese pickle made of cowpeas alone [li2026]. Homemade fermentation is still the main method, but its cycles run long and quality is unstable [shao2026]. A Chongqing factory raised salt from 5 to 16 g/100 g and kept the beans for a year [li2026].
In the 4-day trial nitrite stayed below the 20 mg/kg limit that China's national food safety standard sets for pickled vegetables, and fell below 0.2 mg/kg by day 4. Xu and colleagues say open, high-salt factory ferments can pick up stray bacteria and carry a risk of nitrite building up, which is why starters are being tested. Shao and colleagues also say homemade ferments can be contaminated by harmful microorganisms. The home-style recipe here has only 1.5 % salt and sits sealed, so acid is the control. Getting below pH 4.6 is what holds back Clostridium botulinum, and Snyder et al. say a vegetable ferment that fails to reach it, or whose pH stops falling, should be discarded. Measure the pH; do not judge by taste or time.
Every number is labelled with how it is known. How this atlas is made
Shao and colleagues (2026) open their paper by saying that fermented vegetables have a long history in China, dating back to the Zhou Dynasty. That is their statement about Chinese fermented vegetables in general, not about cowpeas in particular [shao2026].
