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Sauces and condiments from China
Fresh red chillies are mixed with salt, packed into jars and left sealed for weeks while lactic bacteria and yeasts sour the mash. Chinese chilli bean paste is made from such a mash, and Hunan chilli sauce from salted chillies. Traditional high-salt chilli products such as chilli bean paste hold 15–22 % salt, and recent studies test far less.
| Fresh red chillies | Mumashan erjingtiao in the Sichuan study, rinsed and hot-air-dried at 60 °C before mashing[dai2026] |
| Salt15–22 g per 100 g | The level given for traditional high-salt chilli products such as chilli bean paste; the studies test 4–12 % salt[dai2026] |
| Starter | spontaneous |
Total time across the recorded steps: 15 days – 45 days
What changes: Fresh red chillies are rinsed with water
Output: washed chillies.
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
Fresh red chillies are mixed with salt, packed into jars and left sealed for weeks while lactic bacteria and yeasts sour the mash. Chinese chilli bean paste is made from such a mash, and Hunan chilli sauce from salted chillies. Traditional high-salt chilli products such as chilli bean paste hold 15–22 % salt, and recent studies test far less. Made in 4 steps over 15 days – 45 days. The longest step, ferment, takes 15–45 days (Dai L 2026) and runs at 32–40 °C (Dai L 2026). Salt is 15–22 % (Dai L 2026). Lactic acid bacteria and Bacillus do most of the fermenting.
| Main step | 15–45 daysReported[dai2026][yi2026] | Ferment |
|---|---|---|
| Temperature | 32–40 °CReported[dai2026][yi2026] | Ferment |
| Salt | 15–22 %Reported[dai2026] | Mix with salt |
Traditional Chinese chilli products such as chilli bean paste hold 15–22 % salt, far saltier than Louisiana barrel mash. Paojiao keeps the chillies whole in a liquid brine.
Salt selectively inhibits spoilage and pathogenic bacteria. In the Sichuan low-salt trial Klebsiella rose to up to 10 % relative abundance and Enterobacter also increased, so the authors name clean raw chillies as a critical control point when the salt is cut.
Hazards the sources name: Klebsiella (up to about 10 % relative abundance in the low-salt trial) and Enterobacter (also increased).
Every number is labelled with how it is known. How this atlas is made
National Geographic reports that by 1765 local historians recorded chillies used to flavour sauces, vinegar, savoury oils and preserved vegetables in Hunan.
